Greek village salad

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

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