Greek Salad

I had two different people last week ask me how to make Greek Salad. I actually don't ever eat it since I am allergic to cucumbers, but it looks so great & fresh for summer, I thought I better figure something out! Here is how I would make it. Now since I can't taste this, if anyone makes it let me know how it is. This is a combination of a recipe from Food and Wine and one from Real Simple.

2 tablespoons extra-virgin olive oil

1 cup loosely packed fresh basil leaves

6 basil leaves

1/4 teaspoon salt, plus more to taste

1/2 pound chunk Feta cheese

1 medium cucumber, peeled and cut into bite-size chunks

1 8-ounce package cherry or grape tomatoes, halved

3/4 cup black olives (such as Kalamata)

1 lemon, quartered and seeded

Kosher salt Freshly ground black pepper

To make the basil oil, combine the olive oil, 1 cup basil leaves, and 1/4 teaspoon salt in blender. Blend until smooth. Set aside.Divide the Feta, cucumber, tomatoes, olives, and the 6 basil leaves among 6 plates. Squeeze with lemon juice; drizzle with the basil oil. Add salt and pepper to taste.

Chicken Souvlaki

Real Simple is one of my favorite places to look for recipe inspiration. They offer faster versions of classic recipes. I love Greek food & always think souvlaki sounds amazing but I am not a lamb fan. Real Simple offers a version with chicken. I think this would be totally fun to make when you have friends over, simple but seems like a fancy dish.

4 pieces flat bread or pitas

2 tomatoes, cut into wedges

1/2 small red onion, thinly sliced

3/4 cup crumbled Feta

1/4 cup kalamata olives, pitted

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1/4 teaspoon freshly ground black pepper

2 1/2 teaspoons red wine vinegar

1 tablespoon fresh lemon juice

5 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breasts, cut into pieces

1/2 cup plain yogurt

1 small cucumber, diced

1 1/2 tablespoons minced fresh dill

Heat oven to 200° F. Wrap the bread in foil and place in oven.In a medium bowl, combine the tomatoes, onion, Feta, and olives.In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.