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Summer Salad
yield: 6-8 servings
4 large ripe tomatoes, cut in wedges
2 cucumbers, peeled, seeded, and sliced
1 green pepper, seeded, ribbed, and thinly sliced
½ red onion, thinly sliced
½ cup pitted Kalamata olives
½ teaspoon dried oregano
½ cup extra-virgin olive oil
4 tablespoons red wine vinegar
½ teaspoon sea salt
¼ teaspoon cracked pepper
1 cup crumbled feta
In medium bowl, mix tomatoes, cucumbers,
bell pepper, onion, olives, oregano, olive oil,
vinegar, salt, and pepper. Adjust salt and pepper
to taste. Top with feta. May be made 2 hours
ahead. Serve at room temperature.
This is referred to as Summer Salad since the ingredients are at their peak in the summer. It's my all-time favorite salad. In other
months, you may add lettuce to the same ingredients and use roasted red peppers rather than fresh peppers.
greek taverna night
