Wednesday, August 12, 2015

Greek Salad - Use those summer vegetables!

Greek Salad is delicious, colorful, and easy.  It makes a light summer lunch when all the cucumbers, peppers, and tomatoes are overflowing from the garden.

Greek Salad

1 small head lettuce (I used romaine), chopped
2 medium tomatoes, chopped
1 pepper of whatever color you like, chopped
1 cucumber, peeled and seeded if necessary, and chopped
1/4 cup feta cheese
10 black olives, sliced

1/4 C olive oil
3 Tbs red wine vinegar
1/4 tsp oregano
1/4 tsp parsley
1/4 tsp basil
dash of salt and pepper

Toss all the vegetables gently in a bowl.  Sprinkle with the cheese and olives.

Mix the dressing ingredients, and pour over the salad. You can let it marinade for a couple of hours if you want.