Kittencal's Mediterranean-Style Taverna Chopped Greek Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what *makes* this salad so do not omit, also see my Kittencal's Famous Greek Salad Ingredients:
2 cucumbers (seeded and chopped or sliced) |
3 ripe roma tomatoes, chopped |
1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil) |
quartered artichoke heart (use any amount desired) |
1 small red onion, thinly sliced |
1 cup kalamata olive |
1 1/2 cups feta cheese, crumbled |
2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste) |
salt & freshly ground black pepper (to taste, lots black pepper!) |
dried oregano (optional and to taste) |
Directions:
1. In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
2. In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
3. Season with salt and lots fresh ground black pepper to taste.
4. Chill until ready to serve.
5. Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.
|
|