Recipe by Rita~
This greek salad is refreshing crisp and salty. Serve with some stuffed grape leaves.
Top Review by Dr. Jenny
Made this for my lunch today, and found the salad to be easy to put together and delicious. It was a very nice way for me to stock up on my veggies! I loved using fresh Greek oregano, as right now that is the only herb in my garden growing in abundance. I used about 3 fresh sprigs, but I think next time I will use more (5-6 perhaps). I used black Kalamata olives and chopped them up for even distribution. Thanks for this tasty lunch. I will definitely make this dish again. Made for ZWT4.
- 3 -4 ripe tomatoes, cut in wedges
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 green pepper, sliced
- salt and pepper
- 1⁄3 lb feta cheese
- 1⁄2 cup olive oil
- 2 tablespoons red wine vinegar