big greek salad
- Categories
- Green
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2 | Whole cucumber english seedless, peeled and sliced |
| 2 | Whole tomato, cut in wedges |
| 4 | Whole scallion, thinly sliced |
| 8 | Whole kalamata olives, pitted and sliced |
| ⅓ cup | Feta cheese, crumbled |
| 2 tablespoons | Red wine vinegar |
| 2 tablespoons | Lemon juice |
| 3 tablespoons | Extra virgin olive oil |
| 2 teaspoons | Oregano |
| Salt and pepper | |
| 10 | Leaves Romain lettuce, torn into bite sized |
| Lemon Wedges, garnish |
DRESSING
In a serving bowl, mix together cucumbers, tomatores, scallions, olives, and feta cheese. In a small bowl whisk together vinegar, lemon juice, olive oil, oregano and salt and white pepper to taste. Pour over vegetables in salad bowl and toss until vegetables are well coated. I like to make it to this point and let it sit for awhile. Then add the Romaine right before serving.
Posted to Digest eat-lf.v096.n245 Recipe by: Nanette Blanchard
From: tpogue@... (terry pogue)
Date: Thu, 12 Dec 1996 18:17:06 +0100
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