Summer is here and with the warm weather, cool salads with fresh vegetables are a perfect compliment to simple grilled meat. I love this crunchy Greek salad, bursting with freshness, and drizzled with a tangy, herbaceous dressing. Technically, a greek salad should feature feta cheese; I am not a huge fan of feta so I have left it out, but feel free to add it if you like. 

Greek Salad

3 c. halved cherry tomatoes

3 c. large diced, baby cucumbers

2 sprigs green onions, finely diced

1/2 head of romaine lettuce, thinly sliced

1/4 c. Kalamata pitted olives

1/4 c. fresh flat leaf parsley, roughly chopped

Wash the vegetables and cut to appropriate size. Combine all the ingredients in a large bowl.

Dressing:

1/3 c. olive oil

3 Tbsp. red wine vinegar

juice from 1/2 lemon

2 tsp. Cavender's All Purpose Greek Seasoning

dash dried oregano

1 tsp. coarse sea salt

1/2 tsp. freshly ground pepper

2 Tbsp. freshly grated parmesan cheese

Combine all the ingredients in a small glass jar; shake vigorously to emulsify. Pour dressing over the salad and serve immediately. Serves 8.