Sunday, November 26, 2006

Easy Greek Salad

YAY! Our camera was found at Matt's Bar in Minneapolis, home of the "Juicy Lucy." Anyhoo, sorry I haven't posted any new recipes, but all my pics are on that darn tootin' camera. Once it's back here with its mama, I'll put up a whole bunch of new recipes I learned while I was in Minnesota. In the meantime, here is a super easy and very good Greek salad. And I bet if you look in your fridge right now, you may just have all the ingredients to make it...go on, go look.


  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon sea salt or kosher salt
  • ¼ teaspoon freshly ground black pepper, and extra for garnish
  • 3 tomatoes, cut into wedges
  • ¼ red onion, sliced into rings
  • ½ cucumber, sliced into thick half-moons
  • ½ green bell pepper, julienned
  • 4 oz (120g) feta cheese, cut into small cubes
  • 16 kalamata olives

Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.

Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

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