Greek village salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Firm tomatoes; thinly sliced into rounds | |
| 1 | large | Cucumber; peeled and thinly sliced into rounds |
| 1 | Onion; thinly sliced into rings | |
| 2 | Green bell peppers; stems removed, cut into rings | |
| 1 | cup | Pitted Kalamata; or other black Greek olives |
| 6 | ounces | Feta cheese; cut into chunks |
| ½ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| 2 | teaspoons | Finely chopped fresh oregano |
| Salt and freshly ground black pepper | ||
Directions
TAMALES WORLD TOUR SHOW #WT1A39 Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.
Variation: Use up stale pita bread by toasting it, breaking into pieces and adding to salad.
Yield: 4 to 6 servings
c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998
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