Greek Salad

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Cooking time: none
Prep time: About 15 minutes

Makes: 10 - 12 servings

    

Ingredients

• 2                 cucumbers, sliced into halfmoons
• 1                 red bell pepper, coarsely chopped
• 1                 medium red onion
• 10 oz.         tomatoes, cut into 1" chunks
• 6 oz.           black olives, drained and halved (like Kalamatas)
• 8 oz.           feta cheese, drained and crumbled
• 4 oz.           fresh-squeezed lemon juice
• 4 oz.           extra virgin olive oil
• 2 t.              minced garlic
• 1 t.              dried oregano, crushed finely

    

Directions

1. Cut onion in 1/4" thick rings and then cut in half-moons.
2. Soak onions in cold water 5 minutes. Drain.
3. Combine cucumbers, onions, pepper, tomatoes and olives and refrigerate until used.
4. Combine lemon juice, olive oil, garlic and oregano in a closed jar. Shake well.
5. Toss with cheese and dressing when ready to serve.

Based on a recipe that Marilyn Handloff brought home from Santorini.

 

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