 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
|
This recipe is used in Greece when lettuce is out of season. Ingredients:
8 firm roma tomatoes, cut into 1-inch chunks (or other type small) |
2 cucumbers, peeled, cut in half and seeds scooped out with a spoon and cut into 1/2-inch slices |
1 large red onion, peeled and cut into 1/2-inch chunks |
1 (12 ounce) jar kalamata olives, drained |
1/2-3/4 lb feta cheese, drained and cut into 1/2-inch cubes |
2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar, balsamic is better |
2 tablespoons lemon juice (fresh) |
4 garlic cloves, peeled and minced finely |
1 teaspoon salt |
1 teaspoon dried oregano |
1/8 teaspoon fresh coarse ground black pepper |
1/4 cup olive oil |
Directions:
1. Mix together the ingredients for the dressing and pour over olives and feta cheese and let sit while preparing the other ingredients.
2. Once you have the tomatoes, cucumbers, and red onion prepared, pour the dressing, along with the olives and feta cheese over them and toss to mix. You can serve immediately, or you might want to chill if for a while and then serve it.
|
|