The secret of this salad, in fact any dish, lies in the freshness and quality of ingredients. Choose fresh vegetables from the market. The goat or sheep feta (vs. cow) are a better asset.
Auteur / Author: Marie-Rose Avakian
Portions: 2
Ingrédients / Ingredients
2 Lebanese cucumbers, cut into large cubes
1 small green pepper, cut into large cubes
1 big red tomato, cut in big chunks or 1 cup of cherry tomatoes sliced in half
¼ red onion, sliced
¼ cup Kalamata olives
1 or 2 slices of feta cheese, crumbled
2 Tbsp Virgin olive oil (or more)
1 Tbsp red wine vinegar
1 Tsp dry oregano or fresh
Chopped fresh mint (optional)
Salt and pepper to taste
Préparation / Preparation
Start by putting the tomatoes in a large bowl. Season with salt.