Greek Salad
 
Temps de préparation / Prep time
Cuisson / Cook time
 
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:
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
  1. Start by putting the tomatoes in a large bowl. Season with salt.
  2. Cut and add the rest of the vegetables.
  3. Add olive oil, wine vinegar, salt, pepper, oregano.
  4. The secret: taste and correct the seasoning and the amount of feta cheese to your liking.
Remarques / Notes
You can also put a drizzle of lemon instead of vinegar. I personally like to add fresh radishes when I have them!
Recipe by Nutrimonde at http://nutrimonde.ca/en/4-good-reasons-to-eat-fruits-and-vegetables-in-summer-greek-salad/