Creators
Samantha & Chris Mener
Description
This Greek Salad combines fresh vegetables, feta cheese, and olives, dressed in olive oil and red wine vinegar, creating a vibrant and flavorful dish perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Red Bell Pepper | 1 1/7 | cut into large chunks |
Black Pepper | 2/7 tsp | |
Cherry Tomato | 4/7 lb | halved |
English Cucumber | 6/7 | large, quartered and 1/2 inch thick |
Garlic | 1 1/7 clove | minced |
Feta | 4/21 cup | sheep’s milk |
Olive Oil | 2 2/7 tbsp | |
Kalamata Olives | 2/7 cup | pitted, halved |
Red Onion | 2/7 | medium sliced chunks |
Salt | 2/7 tsp | |
Red Wine Vinegar | 1/7 cup |
PREPARATION
- Slice cucumber in half lengthwise, then halve once again lengthwise, cucumber should be quartered. Then cut the cucumbers in 1/2 inch thick pieces.
- Add the cucumbers, bell pepper pieces, onions, garlic, salt, pepper and tomatoes to a large mixing bowl. Then add the olive oil and vinegar to the mix and toss until evenly coated.
- Add the feta and olives to the bowl and toss again until evenly mixed. Serve
SUGGESTIONS
- Eat on its own or on top of some fresh romaine for a meal.
- French feta will result in a more creamy style of salad, Bulgarian feta will be more tart, I prefer Bulgarian but try for yourself and decide. Just no cow feta!!!
- You can also use a mixture of red, yellow, and orange peppers for a more colorful salad.