Name: Greek Salad 2
Ingredients: 1 large cucumber; 1 medium onion; 1 large tomato; 0 black oil-cured olives (pitted); 4 ounces feta cheese (crumbled); 1 teaspoon dried oregano; 1 tablespoon olive oil (cold-pressed, extra virgin); 1 teaspoon salt; 0 pinch ground black pepper

Greek Salad 2

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Course Salsas, Salads & Slaws

Servings 4 Servings

Ingredients

1 large cucumber
1 medium onion
1 large tomato
black oil-cured olives pitted
4 ounces feta cheese crumbled
1 teaspoon dried oregano
1 tablespoon olive oil cold-pressed, extra virgin
1 teaspoon salt
pinch ground black pepper

Instructions

Peel the onion and cut in half vertically. Lay the halves flat and cut into segments (like orange segments). Cut each segment into bite-sized chunks and place in a large bowl.Peel the cucumber and cut lengthwise. Scrape out the seeds with a teaspoon. Cut the lengths into ½" slices and combine with the onion.Remove the stem socket from the tomato, slice into segments and then into bite-sized chunks. Add to the bowl.Sprinkle the vegetables with salt, pepper, and oregano. Add olives and feta and toss lightly to combine.Drizzle with olive oil, toss again lightly and serve. (Recipe♦454)

Notes

The fresher the vegetables, the better this dish will taste. Start with all of the vegetables at room temperature to ensure the best flavor.

Greek Salad 2

Greek Salad 2

Ingredients

Instructions

Notes

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