Ingredients
-
4
-
1
-
1
-
2
-
1
-
1/2
-
8
-
-
3
-
1
-
2
-
1/2
-
1
-
3
-
1/2
Directions
Greek Village Salad, I tried to recreate the best Greek Salad I’ve ever had Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls If available please use fresh herbs , Peel the cuke, the peel is bitter, cut into quarters lengthwise, seed it, then into bite-size chunks Use Roma tomatoes more flesh, less seed; cut lengthwise into quarters, seed them, then into chunks Mince the garlic very fine, then mix with the oil and vinegar, then into the salad Also, cut the feta into small cubes One should be able to eat the salad with just a fork, everything is bite-size Been making this for decades , Make it at least one day before, let the flavors and the dressing marry Keeps for up to 5 days if refrigerated
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Steps
|
1
Done
|
Cut Tomatoes Into Wedges. |
|
2
Done
|
Slice Cucumber in 1/2 Lenghtwise Then in Cut in Chunks. |
|
3
Done
|
Wash, Core and Seed Peppers. Cut in Half Then Cut Into Thick Strips. |
|
4
Done
|
Separate Onion Slices Into Rings. |
|
5
Done
|
Place Prepared Ingredients in a Bowl; Top With the Olives. |
|
6
Done
|
Pour on Dressing Just Before Serving.top With Strips of Feta Cheese and Sprinkle With Oregano. |
|
7
Done
|
For Dressing: Put Ingredients a Screw Top Jar, Seal and Shake Well. |
|
8
Done
|
Shake Again Just Before Serving. |
|
9
Done
|
Serve in Individual Salad Bowls. |
