| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Cucumbers, Greek, Salads, Tomatoes |
6 |
Servings |
INGREDIENTS
| 8 |
md |
Ripe tomatoes |
| 5 |
|
Green onions; chopped |
| 1 |
|
Cucumber; peeled/thin sliced |
| 1 |
ts |
Oregano |
| 1/4 |
c |
Olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Cut tomatoes into small pieces directly into a large bowl. Add remaining
ingredients and toss lightly. Let stand for several minutes before serving.
This salad tastes best at room temperature. Crumbled feta cheese goes well
as a topping. Accompany with French bread for soaking. Makes 6 servings. MC
formatting by bobbi744@sojourn.com
NOTES : Note: A variation in the book used 1 onion, sliced thin in place of
the green onion and adds some lemon juice with the olive oil. Delicious!
Recipe by: Opaa! Greek Cooking Detroit Style, George J. Gekas
Posted to MC-Recipe Digest V1 #809 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 26, 1997
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