| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | 1 | Servings | |
INGREDIENTS
| 8 | md | Ripe tomatoes |
| 1/2 | Onion or 1 bunch of scallions; chopped, (I use sweet onions and cut them into slivers) | |
| 1 | Cucumber; peeled and sliced | |
| Salt and pepper to taste | ||
| 1 | ts | Oregano; (dried), use more if fresh |
| 1 | tb | Olive oil; (or less or eliminate) |
| 1 | tb | Fresh lemon juice |
| A few Calamata olives; (optional) | ||
| A few Greek Salonika peppers; (optional) | ||
| 1/4 | c | Crumbled Feta cheese |
INSTRUCTIONS
Here's a lovely, refreshing, and easy salad, that I adapted from one in Yianilos' book. Slice tomatoes and arrange on a plate with sliced cucumbers and slivers of onion. Scatter olives and peppers over these. Sprinkle olive oil and lemon juice over the veggies and top with salt and pepper, Feta and finally, oregano. Let stand for 10 minutes before serving at room temperature -- best when not chilled. Great for a pot luck and very colorful. Posted to EAT-LF Digest by The Ritters <[email protected]> on May 14, 1998
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