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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 10 |
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Bright, sassy flavors make this salad a delight. Awesome with the Serbian Pumpernickle #142857! For the most authentic flavor, please don't shortcut the dressing; please make it the day before so the flavors meld properly. This carries my Serbian DIL's seal of approval! Ingredients:
2/3 cup olive oil |
1/3 cup red wine vinegar |
5 garlic cloves, quartered |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
fresh ground black pepper, to taste |
6 tomatoes, diced |
2 green peppers, seeds removed and diced |
2 -3 green onions, trimmed and chopped, divided |
1 cucumber, peeled, seeds removed and sliced thin |
1 romaine lettuce, baby lettuce leaves, if you can find them |
1 -2 ounce feta cheese, crumbled |
Directions:
1. Combine first 8 ingredients for dressing. (I put them all in a canning jar and shake to combine.) Refrigerate overnight.
2. At least an hour before serving, remove garlic from dressing and discard.
3. Combine tomatoes, peppers, about 2/3s onion and cucumber with dressing. Let the flavors meld for about an hour, more if you like.
4. Line platter with Romaine; top with veggies. Sprinkle feta and remaining onions on top.
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