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  • Greek Salad

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  • Juice of half a lemon
    1 tablespoon red-wine vinegar
    1/4 cup extra-virgin olive oil
    2 teaspoons dried oregano
    Coarse salt and ground black pepper, to taste
    2 large cucumbers, peeled, seeded and chopped into 1/2-inch cubes
    2 large tomatoes, sliced and chopped into 1/2-inch chunks
    Half medium red onion, peeled, trimmed, thinly sliced lengthwise
    1/3 cup pitted Kalamata olives
    1 tablespoon coarsely chopped flat-leaf parsley
    1 (5-ounce) chunk feta cheese, finely chopped
    Fleur de sel or other coarse sea salt, to taste
    To prepare dressing, in a medium bowl, whisk together the lemon juice, vinegar, olive oil and oregano. Season to taste with the salt and pepper. Set aside.
    To assemble salad, in a large bowl, gently combine the cucumbers, tomatoes, onion, olives and parsley. Add dressing, and stir gently until well-coated.
    Sprinkle the feta cheese over salad, then stir carefully just to incorporate. Check seasoning and finish with a pinch of fleur de sel and black pepper.
    Makes 4 starter side-dish servings.
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