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Classic Greek Salad




Source of Recipe


Capt Anderson


List of Ingredients




4 plump tomatoes, cored and cut into eighths
1/3 lb. feta cheese, crumbled
1 tsp. dried oregano
¼ c. olive oil less, to taste
2 to 3 salted anchovies (optional)
15 to 20 kalamata olives
1 large red onion, cut into thin round slices
1 cucumber, peeled and cut into ¼-inch slices
2 green peppers, seeded and cut into thin round slices
salt to taste

Recipe



This is the classic Greek salad found on menus from Athens to Adelaide. Do it justice by choosing the best tomatoes you can find; sprinkle the sea salt, fleck with dried oregano, and drizzle into it some golden green olive oil. Combine tomatoes, cucumber, peppers, anchovies, olives, and half the onions and the feta in a medium-size bowl. Garnish with remaining onions and feta on top. Douse with olive oil and season with oregano and salt. Yield: 4 to 6 servings.