Recipe by princessbride029
Just got back from a trip to Greece! I thought I knew what Greek salad was until I ordered one and got this concoction devoid of lettuce... haha. But it turned out to be my absolute favorite dish there and I ordered it many times. The key is to have the very freshest ingredients, including the feta. This makes a main dish for one person, or a side dish to share between 2 or 3. Easily fits into many special diets.
Top Review by Muffin Goddess
This was such a refreshing salad! I left out the green pepper, because it's the one veggie that I just can't get myself to like, no matter what I do. I almost omitted the onion, too (I like onions, but don't usually eat raw onion in salads), but I changed my mind and added it -- glad I did! I just made sure to slice it very thinly so it wouldn't be overpowering, and it was perfect. Since I was eating this for my lunch, I drizzled a bit of the olive oil over it, and sprinkled a bit of high-quality red wine vinegar on it as well (for acidity). I'll definitely be making this again when I have super-fresh garden veggies. Thanks for posting! Made for PAC Spring 09
- 1 medium tomatoes, halved and thickly sliced (add another if serving more than one person)
- 1 cucumber, sliced to 1/4 inch (peeling is optional)
- 1 green bell pepper, cored and seeded, sliced into rings
- 1 -2 slice red onion, separated into rings
- 5 -10 kalamata olives
- 1⁄4 lb Greek feta cheese, sliced thickly
- dried greek oregano (Rigani)
- top quality extra virgin olive oil
- Arrange all vegetables, prepared as listed, on a serving platter.
- Top with Greek feta slices.
- Sprinkle liberally with Greek oregano.
- Serve EVOO on the side for those who enjoy a drizzle of it.
- Eat and enjoy!