Sunday, August 21, 2011

Greek Salad

  • 6 Tbsp olive oil

  • 2 Tbsp fresh lemon juice

  • 1/2 teaspoon fresh chopped garlic

  • 1 teaspoon red wine vinegar

  • 1/2 teaspoon oregano

  • 1/2 teaspoon dill weed

  • Salt and freshly ground black pepper

  • 3 large plum tomatoes, seeded, coarsely chopped

  • 3/4 cucumber, peeled, seeded, coarsely chopped

  • 1/2 red onion, peeled, chopped

  • 1 bell pepper, seeded, coarsely chopped

  • 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped

  • A heaping half cup crumbled feta cheese

  • Method
    1. Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.  Whisk again before using.)
    2. Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.
    Serves 6

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