Greek Salad
3 Tbsp extra-virgin olive oil
1 ½ Tbsp freshly squeezed lemon juice
1 clove garlic, minced
½ tsp dried oregano
½ tsp sea salt
¼ tsp fresh ground black pepper, and extra for garnish
3 ripe tomatoes, cut into wedges
¼ red onion, sliced into rings
½ cucumber, sliced lengthwise, then cut into thick half-moons
½ green bell pepper, julienned
16 pitted Kalamata olives
4 oz feta cheese, cut into small cubes
Place olive oil, lemon juice, garlic, oregano, salt, and pepper in a small jar with a screw top lid and shake to combine. Place the tomatoes, onion, cucumber, bell pepper, olives and cheese in a large bowl. Pour the dressing over the salad and toss gently to combine, just before serving. Garnish with a little freshly ground black pepper. From The MediterrAsian Way by Ric Watson and … (somebody else. It was cut off)
Joyce on 19 Aug 2007 at 8:54 pm #
I make this a lot. It is always good. It can be adjusted for what you have on hand, and you can try different fetas with it. It is yummy.
I mean it. It is really good.