As Close As I'll Ever Get to Greece Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
From our local newspaper. Extremely important to use the freshest ingredients for this salad! Recipe amounts were not given so they have been estimated. A note about olive brine: I use the liquid that the olives are soaked in either the package or the fresh ones from the olive bar at the natural food store. However I have tried a dirty martini olive juice from this source: based in Vancouver, Washington. Ingredients:
1 tablespoon red wine vinegar |
1 tablespoon kalamata olive brine (known in these parts as dirty olive juice ) |
1 tablespoon extra virgin olive oil |
2 firm roma tomatoes, cut into chunks |
1/2 english cucumber, peeled in a strip fashion and cut into chunks |
1 small green bell pepper, stemmed, seeded, cut into chunks |
1/4 cup red onion, sliced |
2 slices feta cheese, half inch slices (not crumbled ) |
6 -8 kalamata olives |
fresh oregano sprig, for garnish (not dried) |
Directions:
1. Whisk together the vinaigrette ingredients and set aside.
2. Place tomatoes, cucumbers, red onion and bell pepper on two salad plates.
3. Top with the feta slices, kalamata olives and sprigs of fresh oregano.
4. Drizzle the vinaigrette on the salad.
|
|