*Note – I wrote this piece in the spring. I am playing catch up.
The countdown is on! We are officially one month away from daffodil and tulip season. Believe me when I say that I have been waiting all winter for this. In addition to flowers blooming, I cannot wait to get our hoop house planted. In February I started trays of seeds and the excitement is tangible. Fingers crossed we have a prosperous harvest.
This month we will plant kale and other greens in the hoop house. We should be able to start harvesting at the end of the month for salads. In early May we will plant peas and beans and by the beginning of June our tomato, pepper, and cucumber seedlings will be ready to go in too.
While I look forward to harvesting our own greens for salads, I do try to eat fresh salads throughout the year. If I had to choose one salad to eat every day, it would probably be a Greek salad. I worked at Vango’s for seven years and their Greek salad was (and still is) one of my favorites. Add a piece of pita bread and a side of tzatziki sauce and I am a happy woman.
This winter I was craving a Greek salad and came up with the idea to combine all the ingredients into a “dip” that could be enjoyed with crackers, pita bread, as a bagel spread, in a sandwich or lettuce wrap, with fresh vegetables, on top of a bed of greens, or as a topping for fish, steak, or chicken. The result was exactly what I was looking for and I am excited to share it with you. While it’s great for a gathering of friends and family – it will keep several days in the refrigerator. The key to this recipe is to chop everything into small pieces and make a couple of hours before serving so the flavors can marry.
GREEK SALAD DIP
*¼ cup of chopped red onion
*¼ cup of chopped bell pepper (I added a ¼ cup of both green and orange pepper)
*½ cup of chopped cucumber (I removed the seeds so the dip doesn’t get watery)
*8 chopped cherry tomatoes
*4 chopped pepperoncini peppers
*¼ cup of crumbled feta cheese
*¼ cup of finely chopped dill
*¼ cup of chopped Kalamata olives
*½ cup of plain Greek yogurt (you can also substitute sour cream)
*2 cloves of finely chopped garlic
*1 lemon (both the zest and the juice)
*1 teaspoon of oregano
*A couple dashes of Worcestershire sauce
*Salt and pepper to taste
My favorite way to eat this dip is with pita bread that is hot out of the air fryer. However, I am looking forward to trying it multiple other ways. It incorporates all my favorite Greek salad ingredients into a fresh, savory, taste explosion. I hope you enjoy it as much as I do.
Make sure you check out the tabs at the top of this post for other recipes that incorporate an abundance of fresh ingredients. Eating fresh and wholesome meals is a great way to take care of yourself and others. Happy Spring!
Produce with Amy 