I am in the throws of finishing the first draft of my manuscript for Families Eat Together. My publisher was generous enough to give me a one week extension and the draft is now due tomorrow, instead of May 1.

But I wanted to take a few minutes from my frantic writing and editing to bring you this salad for Weekend Herb Blogging, a great weekly event started by Kalyn’s Kitchen. I’ve been developing this for the cookbook, but it was just too good not to share right away. And the dressing features oregano, making it a perfect fit for WHB.

A little about oregano: Oregano is a powerful herb that has antioxidant properties. It is used in Mediterranean cooking and comes originally from northern Europe. Did you know that in the time of Greeks and Romans, it was considered to be a symbol of joy and happiness?

On a side note, you have to make this salad. Really. You have to. It’s mouthwatering good. And Although I eat this salad as is, adding a little grilled chicken will make it a great protein- and vitamin-rich meal.

Greek Salad
serves 4

3 ripe tomatoes, seeded and diced
1 ½ cucumbers, peeled and cubed
½ cup kalamata olives, halved
½ cup crumbled feta cheese
½ cup olive oil
¼ cup white wine vinegar (always use good quality)
2 cloves garlic, minced
1 small shallot, minced
2 tbsp chopped fresh oregano
Salt
Pepper

In a medium bowl, combine the tomatoes, cucumbers, onion, olives and feta.

In a separate bowl, beat together the olive oil, vinegar, garlic, oregano, salt and pepper. Pour over the tomato mixture.

Serve chilled.