| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | 1 | Servings | |
INGREDIENTS
| 3 | Firm tomatoes; thinly sliced into rounds | |
| 1 | lg | Cucumber; peeled and thinly sliced into rounds |
| 1 | Onion; thinly sliced into rings | |
| 2 | Green bell peppers; stems removed, cut into rings | |
| 1 | c | Pitted Kalamata; or other black Greek olives |
| 6 | oz | Feta cheese; cut into chunks |
| 1/2 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 2 | ts | Finely chopped fresh oregano |
| Salt and freshly ground black pepper |
INSTRUCTIONS
TAMALES WORLD TOUR SHOW #WT1A39 Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Variation: Use up stale pita bread by toasting it, breaking into pieces and adding to salad. Yield: 4 to 6 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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