What's For Dinner: Greek Salad

June is here, isn't it? The days stretch out long and bright, full of the promise of summer, but sometimes also a bit full of… everything. School's out, schedules shift, and suddenly the quiet moments I crave feel a little harder to come by. It’s in these seasons of beautiful busyness that I find myself leaning into the simple things, the reliable comforts that don't ask too much of me, or my kitchen.

For me, a good meal isn't just about sustenance; it's a small act of peace, a grounding moment in a swirling world. And honestly, when the sun is high and the air is warm, the last thing I want is to stand over a hot stove for ages. That's where a good Greek Salad truly shines. It’s vibrant, fresh, and surprisingly filling, a little like a burst of Mediterranean sunshine right on your plate. It reminds me that even in the midst of life's demands, there's always room for grace and a bit of fresh goodness, just as God offers us each new day.

There's a quiet satisfaction in chopping fresh vegetables, arranging them simply, and knowing you're about to enjoy something that nourishes both body and soul without fuss. It’s a gentle reminder that beauty can be found in simplicity, and sometimes the best flavors are those closest to nature. Plus, who wants a heavy meal when the evenings are so inviting for a walk or a quiet moment on the porch?

Ingredients

• 1 large cucumber, peeled (or not, your choice!) and chopped
• 2-3 ripe tomatoes, cut into wedges or large chunks
• 1 red onion, thinly sliced or finely diced (I prefer thin slices for a milder bite)
• 1 green bell pepper, deseeded and chopped
• About 1 cup Kalamata olives, pitted
• 4-6 oz feta cheese, preferably a block, crumbled or cut into cubes
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the chopped cucumber, tomatoes, red onion, green bell pepper, and Kalamata olives.
2. Gently toss the vegetables together.
3. Crumble or cube the feta cheese over the top of the vegetables. I like to leave it a bit chunky so you get a good bite of salty goodness.
4. In a small separate bowl or jar, whisk together the olive oil, red wine vinegar, and dried oregano. Season with salt and pepper. Taste and adjust if needed; sometimes a pinch more vinegar or a dash more oregano really makes a difference.
5. Pour the dressing over the salad ingredients.
6. Toss everything very gently to combine, being careful not to mush the feta or tomatoes.
7. Serve immediately, perhaps with some warm crusty bread to soak up the lovely dressing.

This salad, for me, is more than just food; it’s a moment of peace. It's a reminder that even when things feel a bit chaotic, we can still choose to cultivate goodness and enjoy the simple blessings around us. As the days lengthen and we navigate all that June brings, may we all find those small moments of refreshment and grace.

What simple meals bring you comfort and joy during this busy season?

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Photo by Nick Bratanek (@thetastystory)

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