Greek Salad

Name: Greek Salad
Yield: Makes about 1¾ cups, enough for 6 salads
Cuisine: Greece
Ingredients: 2 cloves garlic, very finely minced; Salt and freshly ground pepper to taste; 2 rings (¼ inch thick) each green and red (bell) pepper; 3 tablespoons dried oregano; 6 Kalamata olives, pitted if desired; 6 paper-thin slices red onion; 2 ounces feta cheese, coarsely crumbled; 4 tablespoons Oregano Garlic Vinaigrette (recipe follows); 2 slices (¼ inch) each red and yellow tomato or 4 slices red; 1¼ cups mild olive oil; 12 thin slices (⅛ inch) cucumber; ½ cup red wine vinegar

Preparation info

Makes about 1¾ cups , enough for
6
salads

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

I know there are many Greek salads out there, but we think ours is particularly pretty and the vinaigrette especially tasty. We often make sandwiches of these ingredients with sesame seed bread. You may want to try that as well.

Ingredients

For Each Serving

6 paper-thin slices red onion
4 tablespoons Oregano Garlic Vinaigrette (recipe follows)
12 thin

Europe
Greece
Vegetarian
Raw
Gluten-free
Mediterranean

Method

Toss the onion slices with 1 tablespoon vinaigrette and let marinate about 20 minutes to soften the onions and take away some of the bite.

Arrange the cucumbers on a salad plate and top with the onions. Add the tomato slices and then the pepper slices, alternating colors if possible. Top wit