Tuesday, May 3, 2011

Greek Salad

Since the weather is finally getting warmer, I had a serious desire for a taste of summer and made this for dinner. I love this salad and since it has no lettuce it lasts forever in the fridge (though it doesn't need to because it is so good). I used grape tomatoes to cut down on the chopping and simply diced the cucumber and onions to make it easy. Next time I am going to double this so I can have more leftovers. I also love kalamata olives because they are fairly mild. If you want to use black olives instead, feel free but it won't be as authentic.

3 tablespoons extra virgin olive oil 
1½ tablespoons lemon juice
clove garlic—minced
½ teaspoon dried oregano 
¼ teaspoon salt 
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes—cut into wedges
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
½ green pepper (capsicum)—chopped
4 oz (120g) feta cheese—cut into small cubes 
16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.

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