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Greek Salad

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This fun recipe serves two for a terrific lunch. Add a loaf of crusty bread and a bottle of crisp white wine and let the afternoon take you where it will.

Greek Salad

  • 3 tbsp. olive oil
  • ½ tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tsp. oregano
  • 1 tsp. garlic, chopped fine
  • Freshly ground black pepper to taste
  • 3 Roma tomatoes
  • ½ green pepper, seeded
  • 1 small cucumber, peeled
  • ¼ red onion, sliced thin
  • 1 tbsp. sliced black olives
  • Feta cheese to taste

Whisk first 6 ingredients together in a small bowl. Set aside. Do not refrigerate.

Chop tomatoes, green pepper, and cucumber into medium-sized chunks. Toss into a large mixing bowl.

Add the black olives. Mix by hand to blend the flavors. At this point you can cover the bowl and set in the refrigerator until ready to serve.

When it’s time to serve, add just enough dressing to moisten the salad. Don’t drown it. Toss by hand or with two large spoons.

Transfer to a serving bowl or individual plates. Sprinkle feta cheese across the top and enjoy!

This salad also works great with dinner and will serve four.


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