Vegetarian 5-Bean Soup Mix

Mixed beans

This vegetarian soup mix combines layers of pinto, black, and kidney beans with split peas and northern beans, creating a hearty, colorful blend. Aromatic spices infuse the soup with a warm, savory flavor. Beautifully packaged in Mason jars, it’s a nourishing, ready-to-cook gift. Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.

Mixed beans

Vegetarian 5-Bean Soup Mix

P. Allen Smith
Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Soup

Ingredients
  

  • 1 lb pinto beans
  • 1 lb split green peas
  • 1 lb great northern beans
  • 1 lb black beans
  • 1 lb kidney beans
  • 1 Tbsp black pepper
  • 1 Tbsp paprika
  • 1 Tbsp dry mustard
  • 2 Tbsp dehydrated onion or 1 fresh onion, diced
  • 2 Tbsp sea salt
  • 2 Tbsp garlic powder
  • 2 Tbsp dried oregano
  • 1 tsp dried rosemary
  • 8 bay leaves
  • 4 vegetable bouillon cubes (or 6 cups broth)
  • 1 14 oz can diced tomatoes

Instructions
 

  • Rinse beans and place in large stockpot, cover in 1 inch of water. Bring to a boil over high heat, cover, remove from heat and let soak for one hour. Drain and rinse.
  • Return beans to the pot and add in spice envelope, one 14-ounce can of diced tomatoes and 6 cups of water. 
  • Bring to a boil, reduce heat and simmer for two hours until beans are tender and soup is thick. Remove bay leaves before serving.

Notes

This recipe was originally published on the HGTV website.
Photo by Vanessa Loring on Pexels.

Slow-Roasted Oregano Chicken With Buttered Tomatoes

A photo of roast chicken from Harry Dona from Pexels

This Slow-Roasted Oregano Chicken with Buttered Tomatoes is a delicious, herb-forward dish perfect for showcasing tomatoes at any stage of the season. Juicy chicken is slowly roasted with fragrant oregano and garlic, resulting in a rich, savory meal where the chicken truly shines. The buttered tomatoes, whether midsummer ripe or end-of-season, soften and caramelize, adding a sweet, tangy accent without overwhelming the dish. The combination of tender chicken, fresh herbs, and lightly cooked tomatoes creates a balanced and flavorful meal.

This meal was suggested by a Backyard Eats employee who said it was a hit at one of their dinner parties!

A photo of roast chicken from Harry Dona from Pexels

Slow-Roasted Oregano Chicken With Buttered Tomatoes

Alison Roman
With just a few ingredients you can make a rich and savory dish for your next dinner party.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 whole (3.5-4 lb) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 1.5 Tbsp fennel seeds crushed in a mortar and pestle or spice mill, or chopped with a knife
  • 1 bunch fresh oregano
  • 1.5 lb small vine-ripened tomatoes (about 6) halved lengthwise
  • 2 heads garlic halved crosswise (it's fine to leave the skin on)
  • 2 Tbsp unsalted butter cut into pieces
  • 2 Tbsp red wine vinegar or white wine vinegar
  • 6 slices (1-inch-thick) slices of good country bread, such as country loaf or sourdough toasted (optional)

Instructions
 

  • Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
  • Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken.
  • Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours.
  • Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
  • Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

Notes

Tip: The chicken can be roasted a few hours ahead; it’s very good at room temperature.
This recipe is originally from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) and can be found online here
Photo by Hary Dona on Unsplash

Summer Panzanella with Squash

Photo of a panzanella salad from Whats4eats

Savor the vibrant flavors of summer with a delightful Summer Panzanella featuring freshly harvested pattypan squash. This garden-to-table recipe celebrates the peak of the season, combining sun-ripened tomatoes, crisp cucumbers, and aromatic basil with the unique, nutty sweetness of pattypan squash. Tossed with rustic, toasted bread cubes that soak up the sherry vinaigrette, each bite is a refreshing symphony of textures and tastes. Perfect for showcasing your garden’s bounty, this panzanella is a light, yet satisfying dish that captures the essence of summer in every mouthful.

Photo of a panzanella salad from Whats4eats

Summer Panzanella with Squash

Jeanine Donofrio
Enjoy the vibrant flavors of summer with Summer Panzanella, featuring fresh pattypan squash, sun-ripened tomatoes, crisp cucumbers, and rustic bread cubes tossed in a light vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Servings 2

Ingredients
  

  • 5-6 pattypan squash cut into 1" pieces
  • olive oil for drizzling
  • 1.5 cups cherry tomatoes cut in half
  • 1 small cucumber cut into 1/2" pieces
  • 1/2 clove garlic minced
  • sherry vinegar for drizzling
  • 1/2 cup mini mozzarella balls cut in half
  • 4-5 slices stale sourdough bread cut into 1" cubes
  • 1/4 cup toasted pine nuts
  • big handful of torn fresh basil leaves
  • generous pinches of sea salt and freshly ground black pepper

Instructions
 

  • Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
  • Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
  • When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
  • Add more olive oil, sherry vinegar, salt and pepper as needed.
  • Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.

Notes

This recipe was originally published on the Love and Lemons blog.

Ratatouille Slab Pie

Photo of ratatouille from Marjan Sadeghi from Unsplash

Discover the rustic charm of our ratatouille slab pie, a flavorful twist on a classic dish. Layers of vibrant vegetables, including zucchini, eggplant, and bell peppers, are nestled in a buttery crust, creating a savory symphony of flavors. Perfect for sharing with loved ones or as a centerpiece for gatherings, this hearty pie celebrates the abundance of summer harvests in every bite.

Photo of ratatouille from Marjan Sadeghi from Unsplash

Ratatouille Slab Pie

Kristen Farmer Hall
Indulge in the rustic charm of Ratatouille Slab Pie, where layers of vibrant vegetables including tomatoes, zucchini, eggplant, and bell peppers are nestled within a flaky pastry crust. This hearty dish offers a symphony of flavors and textures, celebrating the bounty of summer produce in every delicious bite.
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Active Time 50 minutes
Total Time 2 hours 30 minutes
Course Main Course
Servings 16 servings

Ingredients
  

  • 1 medium garlic head top 1/2" cut off and discarded
  • 7.5 Tbsp olive oil divided
  • 2 medium eggplants unpeeled, cut into 1/2" pieces (about 8.5 cups)
  • 3 medium-size yellow squash cut into 1/2" pieces (about 6 cups)
  • 3 medium zucchini cut into 1/2" pieces (about 5 cups)
  • 2 Tbsp kosher salt divided, plus more to taste
  • 2.75 tsp black pepper divided, plus more to taste
  • 1 large yellow onion finely chopped (about 2.5 cups)
  • 1 large red or yellow bell pepper finely chopped (about 1.25 cups)
  • 2 14.5oz cans petite diced tomatoes, undrained
  • 3 Tbsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • 1 tsp crushed red pepper
  • 5 batches All-Purpose Pie Dough (recipe p. 83) shaped into 2 squares and chilled
  • All-purpose flour for work surface
  • 1 large egg beaten

Instructions
 

  • Place oven racks in top third and lower third of oven. Place a large baking stone on lower rack; leave in oven throughout recipe preparation. Preheat oven to 400°F. Drizzle cut side of garlic head with 1/2 Tbsp oil; wrap tightly in aluminum foil. Bake garlic in preheated oven on top rack until garlic cloves are softened, about 45 minutes. Unwrap foil, and set garlic aside.
  • Toss together eggplant, squash, zucchini, 5 Tbsp oil, 4 tsp salt, and 2 tsp black pepper in a large bowl. Divide mixture evenly between 2 rimmed baking sheets, and spread into a single layer. Place baking sheets on top and bottom oven racks. Bake at 400°F until vegetables are just tender, 15-20 minutes, rotating baking sheets after 10 minutes. Set aside to cool for 15 minutes.
  • Heat remaining 2 Tbsp oil in a large Dutch oven over medium heat. Add onion, bell pepper, remaining 2 tsp salt, and remaining 3/4 tsp black pepper; cook, stirring occasionally, until onion mixture is softened, about 10 minutes. Squeeze roasted garlic head to release cloves. Add garlic cloves and tomatoes to onion mixture. Cook, stirring occasionally, until mixture has thickened slightly and tomato juices have mostly evaporated, about 12 minutes. Remove from heat. Stir in basil, thyme, crushed red pepper, and roasted vegetables. Season to taste with salt and black pepper, and let cool completely, about 1 hour.
  • Unwrap 1 chilled pie dough square, and place on a lightly floured work surface; roll into a 24x16" rectangle (about 1/8" thick). Fit dough into a 18x13" rimmed baking sheet (or half sheet pan), allowing excess dough to hang over edges. Trim dough overhang to 1"; discard scraps. Chill, uncovered, at least 15 minutes or up to 1 hour.
  • Unwrap remaining chilled dough square, and roll into a 24x16" rectangle. Cut lengthwise into 1" wide strips. Spread vegetable filling in an even layer in chilled pie shell in baking sheet. Brush edges of dough lightly with some of the beaten egg. Arrange dough strips in a lattice pattern on top of filling, leaving about 1/2" between strips. Trim dough strip overhang to 1", using some of the trimmed longer strips to complete the lattice pattern as needed. Fold bottom dough overhang and lattice strip underhang under, and gently press together on pan edges. Freeze pie, uncovered, 20 minutes. Reduce oven temperature to 375°F.
  • Brush dough lightly with remaining beaten egg. Bake pie on bottom oven rack on top of preheated backing stone until crush is golden brown and filling is bubbly, 1 hour to 1 hour and 15 minutes. Transfer pie to a wire rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

Note: Filling can be made up to 3 days in advance. Pie dough can be chilled up to 3 days.
This recipe by Kristen Farmer Hall was published in the August 2020 issue of Food & Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Summer Squash Gratin

Photo of scalloped vegetable from Angela Sciortino from Unsplash

Embrace the flavors of summer with our squash gratin. This delightful dish features tender summer squash, layered with creamy goodness and baked to perfection. Whether served as a side dish or a light meal, it’s a delicious way to savor the season’s bounty. With every bite, our summer squash gratin brings a taste of summer to your table, capturing the essence of the season in every cheesy, crispy mouthful.

Photo of scalloped vegetable from Angela Sciortino from Unsplash

Summer Squash Gratin

Laura Rege
Celebrate the flavors of summer with a delightful Summer Squash Gratin, featuring tender slices of summer squash baked to golden perfection. This comforting dish showcases the bounty of the season in a satisfying and indulgent way, making it a perfect addition to any summer gathering.
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Prep Time 1 hour
Cook Time 30 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 3 small leeks (1/2 lb) white and tender green parts thinly sliced into rounds
  • 1/4 cup dry white wine
  • 3 medium zucchini cut lengthwise into 1/8"-thick slices, preferably on a mandolin
  • Kosher salt and pepper to taste
  • 1 cup finely shredded Gruyere cheese (2 oz)
  • 1 plum tomato very thinly sliced crosswise
  • Flaky sea salt and crusty bread for serving

Instructions
 

  • Preheat the oven to 425°F. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks and cook, stirring occasionally, until softened: about 3 minutes.
  • Add the wine and cook until evaporated: about 2 minutes. Spread leeks in a 9-inch round baking dish.
  • Meanwhile, on 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened: about 5 minutes.
  • Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish.
  • Season the tomato slices with salt and pepper, then tuck them in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.
  • Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.

Notes

This recipe is originally from the July 2027 issue of Food and Wine. Recipe by Laura Rege.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Quick and Easy Pickled Green Tomatoes

Photo of green tomatoes from Wayne Jackson from Pexels

Crafting your own pickled green tomatoes is a straightforward, yet incredibly satisfying, endeavor. This method keeps their natural crunch and tanginess intact, resulting in a versatile condiment that pairs wonderfully with various dishes. But there’s more to it than just taste. These homemade delights are brimming with beneficial probiotics, which can work wonders for your digestion. So, while the process is simple, the rewards are abundant. Embrace the ease of making this classic preserve and enjoy the zesty tang it brings to your culinary creations.

Photo of green tomatoes from Wayne Jackson from Pexels

Easy Pickled Green Tomatoes

Darcey Olson
This crunchy, tangy condiment pairs wonderfully with various dishes.
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Prep Time 8 minutes
Cook Time 2 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Course Ingredient
Servings 1 jar

Equipment

  • 1 wide-mouth 1-quart mason jar

Ingredients
  

  • 3-4 large green tomatoes (Note 1)
  • 1/2 small white onion, sliced
  • 2 cloves cloves, smashed
  • 1 cup distilled white vinegar (Note 2)
  • 1 cup water
  • 1 tsp dried dill
  • 2 Tbsp kosher salt
  • 1/2 Tbsp black peppercorn
  • 1 Tbsp sugar
  • 1/4 tsp red pepper flakes

Instructions
 

  • Sterilize a wide-mouth 1-quart mason jar. See the below notes for sterilization tips. (Note 3)
  • Cut the tomatoes into small wedges (or your desired thickness) and transfer to a the large mason jar (or 2 smaller Mason jars) along with the onion slices. Stuff in as many as you can.
  • Add the vinegar, water, salt, sugar, dill, black peppercorn and red pepper flakes to a small non-reactive saucepan and heat over medium heat until the sugar and salt are dissolved (approx. 2-3 minutes). Stir occasionally.
  • Remove the pan from the heat and let slightly cool before ladling the brine over the tomato wedges. Leave about 1/2"-1" of space at the top of the jar.
  • Add the smashed garlic cloves and push down slightly so they're in the brine.
  • Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
  • Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving.

Notes

Note 1 - You want unripe red tomatoes, not tomatoes bred to be green. 
Note 2 - Use any type of vinegar you prefer. We prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.
Note 3 - Sterilize the Glass Jars Is A Must
Oven - preheat the oven to 325º F. Wash the jars and lids in hot soapy water. Rinse and transfer the jars to a cookie sheet (not the rubber ring) and bake for 10 minutes, until the jars are dry. 
Stovetop - Boil a large pot of water, add the glass jars (should be 100% under the water) and boil for 10 minutes.
This recipe is originally from the Foodie and Wine blog.

Heirloom Tomato Bruschetta

Photo of bruschetta on toast from Lucie Liz from Pexels

Crafting heirloom tomato bruschetta is both effortless and gratifying when using the freshest ingredients. The simplicity of this recipe allows the natural flavors to shine, turning humble ingredients into a burst of vibrant taste. Beyond its culinary pleasures, heirloom tomatoes bring their own medicinal benefits, packed with antioxidants and vitamins that promote overall well-being. Embrace the ease of creating this classic dish and relish in the wholesome goodness it brings to your table.

Photo of bruschetta on toast from Lucie Liz from Pexels

Heirloom Tomato Bruschetta

Simple Scratch
Crafting heirloom tomato bruschetta is both effortless and gratifying when using the freshest ingredients.
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Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 2 hours
Total Time 2 hours 18 minutes
Course Appetizer
Servings 10 servings

Ingredients
  

  • 2 lb heirloom tomatoes (cored and diced)
  • 1 tsp kosher salt (plus more for seasoning)
  • 4 cloves fresh garlic (peeled and minced)
  • 1/3 cup extra virgin olive oil (plus more for toasting bread)
  • 20 medium basil leaves (stacked, rolled, and thinly sliced)
  • 1 loaf crusty bread (grilled or toasted in oven)

Instructions
 

  • Place chopped tomatoes in a large colander set into a bowl or sink. Season with salt and gently toss. Let this sit for 2 hours or up to over night, tossing occasionally. (the longer the better)
    Save the tomato liquids to make a vinaigrette or discard.
  • Meanwhile add minced garlic to a small sauté pan with the olive oil. Heat on low, stirring occasionally until the garlic has softened and is fragrant. Remove and let cool completely.
  • Once the tomatoes have sat, transfer to a bowl, pour in garlic oil and slice and add the basil. Toss, taste and season with more salt if desired.
  • Slice bread and drizzle with olive oil or spray with olive oil spray. Grill bread or toast in a 400° oven until golden, about 8 minutes.
  • You can serve the heirloom tomato topping in a bowl alongside the grilled or toasted bread and spoon desired amount onto each piece or prepare each slice with equal amounts of the tomato bruschetta and arrange onto a platter.

Notes

This recipe comes from the Simply Scratch blog.

Mrs. Laguda’s Tomato “Gravy” Recipe

Tomato sauce
A cherished family heirloom, this tomato sauce recipe has been passed down through generations, carrying with it the essence of tradition and the flavors of simplicity. With just a handful of carefully selected ingredients, you can create a tomato sauce that is rich in both taste and history.
Tomato sauce

Mrs. Laguda's Tomato "Gravy" Recipe

Mrs. Laguda from Ambler, PA
We are excited to share this family tomato sauce recipe from a community member!
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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 1 hour
Course Ingredient
Cuisine Italian
Servings 8 people

Ingredients
  

  • 4 Tbsp olive oil
  • 25 plum tomatoes (chopped into 1/2" cubes)
  • 3 cloves garlic (finely chopped)
  • 1 yellow onion (chopped into 1/4" pieces)
  • 1/4 cup chopped fresh basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme

Instructions
 

  • Heat olive oil in a pot over medium heat. Add onions and cook until translucent.
  • Add chopped tomatoes and garlic and cook down, stirring occasionally for 2-3 hours or until it reaches a sauce-like consistency.
  • Take sauce off heat and immediately add basil, salt, pepper, sugar, oregano, & thyme.
  • Stir and let sit for at least 1 hour before serving, ideally over night.

Notes

Note: feel free to scale this recipe according to the amount of tomatoes you have.
Because you do not peel or blanch the tomatoes beforehand, there will be some pieces of tomato skin in the final sauce. If you prefer a smoother texture, use an immersion or stand blender to process the cooled sauce in batches.
This family recipe was submitted by Mrs. Laguda, a community member from Laguda Tailors in Ambler, PA. Her “gravy” is praised by clients, friends, and family alike for its simple yet impactful flavor! We are excited to share it with you today.

Eggplant Caprese Stacks

Purple harvested eggplant on wooden ledge

Eggplant Caprese stacks are a delightful and creative twist on the classic Caprese salad, featuring layers of tender eggplant, ripe tomatoes, fresh basil, and creamy mozzarella. With just a few ingredients and simple assembly, you can create a visually appealing and flavorful appetizer or side dish. The grilled or roasted eggplant slices add a smoky flavor, while the juicy tomatoes and fragrant basil complement the creamy mozzarella. Drizzled with balsamic glaze and a sprinkle of salt and pepper, Eggplant Caprese stacks offer a delightful combination of tastes and textures. Embrace the creativity of making these stacks and savor their deliciousness with every delightful bite.

Purple harvested eggplant on wooden ledge

Crispy Eggplant Caprese Stacks

The Comfort of Cooking
Eggplant Caprese stacks are a delightful and creative twist on the classic Caprese salad, featuring layers of tender eggplant, ripe tomatoes, fresh basil, and creamy mozzarella.
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Course Main Course
Servings 2 servings

Ingredients
  

Eggplant Stacks

  • 2 ripe tomatoes
  • 1 8 oz ball fresh mozarella
  • 6-8 leaves fresh basil
  • 1 Tbsp olive oil (for skillet)
  • 6 eggplant slices (1/4" thick)
  • 1/4 cup flour
  • 1 egg (lightly beaten)
  • 1/2 cup Panko breadcrumbs

Dressing

  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • Salt and freshly ground pepper, to taste

Instructions
 

  • Slice tomatoes and mozzarella about 1/4-inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.
  • Preheat a large skillet to medium heat and add 1 Tbsp. olive oil. Prepare eggplant slices by coating lightly in flour, then egg (shaking off excess), and then panko, all in separate dishes. Once skillet is hot, add eggplant slices and fry, in batches, about 3 minutes per side until golden brown. Remove to a paper-towel lined plate.
  • Combine dressing ingredients in a small bowl and whisk until well-combined. Taste and adjust seasonings as needed.
  • On serving plates, build stacks by alternating tomato, mozzarella, eggplant, and basil. Repeat until you have 2 equal-sized stacks. Drizzle with dressing.
  • Enjoy!

Notes

This recipe came from the Comfort of Cooking blog.

Greek Salad

Photo of Greek salad from Lina Luoto from Pexels

Greek salad is a refreshing and flavorful dish that combines the vibrant flavors of fresh vegetables with the tanginess of feta cheese and the richness of Kalamata olives. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The crisp cucumbers, juicy tomatoes, crunchy bell peppers, and thinly sliced red onions come together in a harmonious blend of colors and tastes. Tossed in a zesty dressing made with olive oil, lemon juice, and herbs, Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors. Embrace the simplicity of making this classic salad and savor its deliciousness with every refreshing bite.

Photo of Greek salad from Lina Luoto from Pexels

Greek Salad

Love and Lemons
Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 garlic clove (minced)
  • 1/2 tsp dried oregano (more for sprinkling)
  • 1/4 tsp Dijon mustard
  • 1/4 tsp sea salt
  • Freshly ground black pepper

Salad

  • 1 English cucumber (cut lengthwise, seeded, and sliced 1/4 inch thick)
  • 1 green bell pepper (chopped into 1 inch pieces)
  • 2 cups cherry tomatoes (halved)
  • 5 oz feta cheese (cut into 1/2 inch cubes)
  • 1/3 cup red onion (thinly sliced)
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup fresh mint leaves

Instructions
 

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Notes

Note: Feta in brine is best for this recipe.
This recipe came from the Love and Lemons blog.