Yield: 1 Servings
Measure | Ingredient |
---|---|
3 \N | Firm tomatoes; thinly sliced into rounds |
1 large | Cucumber; peeled and thinly sliced into rounds |
1 \N | Onion; thinly sliced into rings |
2 \N | Green bell peppers; stems removed, cut into rings |
1 cup | Pitted Kalamata; or other black Greek olives |
6 ounces | Feta cheese; cut into chunks |
½ cup | Olive oil |
¼ cup | Red wine vinegar |
2 teaspoons | Finely chopped fresh oregano |
\N \N | Salt and freshly ground black pepper |
TAMALES WORLD TOUR SHOW #WT1A39 Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.
Variation: Use up stale pita bread by toasting it, breaking into pieces and adding to salad.
Yield: 4 to 6 servings
c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998