Farmers’ market greek salad

Contributed by Preston Maring, MD

Farmers’ market greek salad
Dr. Steve Stricker, Physician-in-Chief at the Vallejo Kaiser Permanente Medical Center, reported that their first market last Friday was a big success. Many staff and members came to the market and enjoyed the day. Again, the Pacific Coast Farmers' Market Association was instrumental in helping create this market. In keeping with the current increased interest in Greek culture, this week's recipe is for a Greek salad. The flavors in this salad were so good, I made it twice this week to be sure it was true.


  • 1 lb mixed tomatoes of different sizes, shapes and colors (be sure to include some cherry tomatoes)
  • 1/4 red onion, sliced very thin
  • 1 small cucumber, about 1/3 lb, peeled and thinly sliced (You may or may not need to peel the cucumber depending on which type you can find at the market.)
  • 2 oz feta cheese (Having reviewed feta recently in the Chronicle, Janet Fletcher prefers Greek or Bulgarian)
  • 12 fresh basil leaves, torn into small pieces
  • 16 Kalamata olives, pitted and halved
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp white wine vinegar
  • 1 large clove of garlic, minced then mashed with a little salt in a small bowl


Core and slice the bigger tomatoes into 1/2” rounds. Halve the cherry tomatoes. On a platter, arrange the sliced larger tomatoes, add the onion, followed by the cucumber. Top with the cherry tomatoes, crumbled feta, basil and olives. Whisk the olive oil and vinegar into the garlic paste. Season with salt and freshly ground pepper to taste. Dress the salad and be prepared for a treat.

Nutrition Information (per serving)