Ingredients:
1 cucumber, peeled, and sliced thick (seeds removed)
1 pint cherry tomatoes, sliced in half (I like to take seeds out)
Some thinly sliced onion
1/3 C Jarred Muffalata
1/2 C Feta cheese, crumbled
1 cucumber, peeled, and sliced thick (seeds removed)
1 pint cherry tomatoes, sliced in half (I like to take seeds out)
Some thinly sliced onion
1/3 C Jarred Muffalata
1/2 C Feta cheese, crumbled
Dressing:
1
Clove garlic, minced
1 lemon, zest and juice
1 t. oregano
1 T. Red wine vinegar
1/4 C olive good olive oil
Salt and pepper to taste
1 lemon, zest and juice
1 t. oregano
1 T. Red wine vinegar
1/4 C olive good olive oil
Salt and pepper to taste
Combine the salad ingredients in a large bowl.
Whisk the dressing ingredients well, and pour over the salad. Toss gently to coat. Cover and refrigerate until ready to serve.
Notes:
I made this up, which was similar to another Greek salad I've made. This time I didn't have any Kalamata olive, so I used the Muffalata. I also added a few black olives, sliced.
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