Big greek salad

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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