GREEK SALAD

Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

Yield: 6 servings
Community Recipe from

Ingredients

  • 6 tablespoon(s) OLIVE OIL
  • 2 tablespoon(s) FRESH LEMON JUICE
  • 1/2 teaspoon(s) FRESH CHOPPED GARLIC
  • 1 teaspoon(s) RED WINE VINEGAR
  • 1/2 teaspoon(s) OREGANO
  • 1/2 teaspoon(s) DILL WEED
  • SALT AND GROUND PEPPER
  • 3 LARGE PLUM TOMATOES seeded, coarsely chopped
  • 1/2 RED ONION peeled and chopped
  • 1 BELL PEPPER
  • 1/2 cup(s) PITTED BLK. OLIVES/BRINED coarsely chopped
  • 1/2 cup(s) CRUMBLED FETA CHEESE heaping 1/2 cup
  • 3/4 cup(s) CUCUMBER peeled, seeded, coarsely chopped

Preparation

  1. Method

  2. 1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

  3. 2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

  4. Yield: Serves 6.
July 2013

This recipe is a personal recipe added by amcfamily and has not been tested or endorsed by MyRecipes.

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