Hoe House Recipe

Prepare the vegetables: halve the cherry tomatoes, thinly slice the cucumber (peel if desired and scoop seeds if very watery), thinly slice the red bell pepper, and thinly slice the red onion. Pit and halve the kalamata olives if using.

Make the marinade: in a medium bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp sugar or honey (optional), 1/2 tsp salt and 1/4 tsp black pepper until combined.

Toss vegetables with the marinade: add the prepared tomatoes, cucumber, bell pepper, onion and olives to the bowl and toss until coated. Let sit at room temperature for at least 15 minutes, or refrigerate up to 2 hours for stronger flavor. Bring back to room temperature before assembling if chilled.

Classic Vinaigrette

Whisk together 6 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl (or shake in a jar) until emulsified. Taste and adjust acidity or seasoning as desired.

Creamy Greek-style Dressing

Whisk together 1/2 cup plain Greek yogurt, 1 tbs extra-virgin olive oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper until smooth. If too thick, thin with 1-2 tbs water or olive oil to reach desired consistency.

Place 6 cups of mixed salad greens in a large bowl or divide between four plates.

Spoon the marinated vegetables (including a little of the marinade, if desired) over the greens, distributing evenly.

Scatter 3 oz crumbled feta over the salads.

Drizzle your choice of dressing (about 2 tbs per serving) over the salads just before serving, or serve dressings on the side for guests to add to taste.

Gently toss each plate or bowl so greens are lightly coated, taking care not to bruise tender leaves. Taste and season with additional salt and pepper if needed.