Greek Salad

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

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
Gluten-free
Raw
Vegetarian
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