Salata horiatiko - village salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 4 | mediums | Tomatoes |
| 2 | Slender green cucumbers | |
| 1 | Sweet green pepper | |
| ½ | cup | Olive oil |
| ¼ | cup | Wine vinegar |
| 2 | teaspoons | Chopped oregano or parsley |
| From: \"The Complete Middle East Cookbook\" by Tess | ||
| ISBN: 1 86302 069 1 | ||
| 2 | mediums | Onions, sliced |
| 125 | grams | Feta cheese |
| ½ | cup | Black olives |
| 1 | Garlic clove, crushed | |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
Directions
LATHOXITHO (DRESSING
If peeled tomatoes are desired, pour boiling water over them and leave for 10 seconds. Drain and peel. Cut tomatoes into wedges.
Peel cucumbers thinly and halve lengthwise. Cut in 1 cm (½ inch) slices. Wash, core and seed pepper and remove white membrane. Halve and cut into thick strips. Separate onion slices into rings. Place prepared ingredients in a bowl, dice the feta cheese and put on top with the olives. Pour on dressing just before serving.
For dressing: Combine ingredients in a bowl and beat well with a fork or put in a screw top jar, seal and shake well. Beat or shake again just before serving.
Mallos.
Typed for you by Karen Mintzias
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