September in Darien and New Canaan means school buses, packed schedules, and dinners that need to come together fast. This chopped Greek salad has become my go-to for exactly that kind of week. It takes about 15 minutes start to finish, needs zero cooking, and makes the most of the last of the season's vine-ripened tomatoes and cucumbers while we can still get them. It's the kind of dish I make for a quick weeknight dinner, pack for lunch the next day, or bring to a September gathering when I want something that feels fresh but isn't fussy. It also happens to be one of the most requested recipes in my own house once the after-school activities start piling up on the calendar.
As a Registered Dietitian, I love this salad because it's doing more than filling you up. The romaine, tomato, and cucumber are full of fiber that feeds the good bacteria in your gut and keeps digestion moving smoothly. Olive oil and olives bring heart-healthy monounsaturated fats that also help calm inflammation in the body. The fresh herbs and vegetables supply antioxidants that protect your cells and support immune function, which matters as everyone heads back into closer quarters at school and work. And because the meal is so well balanced, it helps keep blood sugar steady, which supports both hormone health and the kind of even, lasting energy you need to get through a long September day. It's proof that simple, fresh ingredients can make a real difference in how you feel, not just how a meal tastes.
Ingredients (serves 4)
- 3 hearts of romaine, chopped
- 1 tomato, chopped
- 1 bell pepper, chopped
- 4 oz dairy-free or regular feta cheese (we love Violife)
- 1/2 cup olives, chopped
- 1 mini cucumber, chopped
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper, to taste
Instructions
- Wash and prep all of the vegetables, then chop them into bite-sized pieces.
- Combine the romaine, tomato, bell pepper, feta, olives, and cucumber in a large serving bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well blended.
- Pour the dressing over the salad and toss gently to coat.
- Serve right away, or store the dressing separately if you're meal-prepping for the week ahead.
Serving Tips & Substitutions
This salad is endlessly easy to customize, which is part of why it's stayed in my regular rotation. Add grilled chicken, salmon, or chickpeas to turn it into a heartier main course, or stir in cooked quinoa or brown rice if you want something more substantial for dinner. If dairy is a sensitivity, a plant-based feta like Violife keeps all of the flavor without the digestive upset; if not, traditional feta is delicious here too. A handful of fresh parsley, dill, or mint on top adds extra brightness and a boost of antioxidants. This is also a great one to prep ahead: chop everything and keep the dressing on the side in a separate container, so lunches are ready to assemble in under a minute all week. It also holds up well in a lunchbox or thermos container, which makes it an easy one to send along on busy school mornings.
Where to Source It Locally
September is actually a wonderful month to shop hyper-local for this one. The Darien Farmers Market and New Canaan Farmers Market typically run through the end of the month, and both are excellent sources for the last of the season's tomatoes, cucumbers, and fresh oregano, often picked that same morning. Palmer's Market in Darien is a great stop for good olives, a quality olive oil, and feta. If you're looking for a dairy-free option, most local grocers, including Stew Leonard's in Norwalk, now carry plant-based feta right alongside the traditional kind.
What's your favorite way to use up the last of summer's produce before fall arrives? I would love to hear about it.