Wednesday, July 27, 2016

Greek Salad

I posted about a Greek feast on Monday.  Part of that feast was this Greek salad. Nothing eye opening here but it was a nice way to change up the typical lettuce salad with something different.

The recipe is super simple but packs a big punch of flavors.  The key is the fresh mint and parsley.  Despite the little rain lately our herb garden is going fairly strong.  Add to the herbs a block of feta and olives and you got a great salad. I don't care for the olives, a bit too strong of flavor for me.  Mr. J loves them though so they stayed in the recipe and I picked them out of my serving.  For those of you who don't have a strong preference against olives the recipe doesn't have many to begin with so the olives don't overwhelm the salad. 

This Greek salad is light but filling and a perfect side to many a meal. 

Greek Salad

by Emily Morris
Prep Time: 15 minutes
Keywords: salad Greek
Ingredients (serves 2)
  • 2 tbsp. roughly chopped fresh parsley, plus more for garnish
  • 2 medium vine-ripened tomatoes, cut into 1 1⁄2" pieces
  • 1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4" pieces
  • 1⁄2 medium white onion, thinly sliced
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. red wine vinegar
  • 1⁄8 tsp. dried oregano, plus more
  • Kosher salt and freshly ground black pepper, to taste
  • 6 oz. feta, cut into thick slabs
  • 8 kalamata olives
Combine parsley, tomatoes, cucumbers, and onions in a bowl.

In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss.

Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper.
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