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Greek Village Salad

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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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