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Greek Salad




Source of Recipe


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List of Ingredients










¼ cup red wine vinegar
½ cup extra-virgin Greek olive oil
1 to 2 tablespoons dried Greek oregano
Salt and freshly ground pepper
4 medium, vine-ripened tomatoes, cut into wedges
1 cucumber, peeled, sliced ¼ -inch thick
2 bell peppers, seeded, deribbed and thinly sliced crosswise
1 small, red onion, sliced paper-thin
20 Kalamata olives
½ pound feta, coarsely crumbled


Directions:

About an hour before serving, make the dressing: In a small bowl, whisk together the vinegar, olive oil and oregano. Season to taste with salt and pepper.

Combine all salad ingredients in a large bowl or on individual plates. Drizzle the dressing evenly over the top. Let stand up to an hour before serving. You can also give the whole thing a toss to blend flavors just before serving, although the salad won't be as pretty. Makes 4 servings.
Greek oregano is distinctly earthier than its Italian counterpart, and the feta should be rustic and strong-flavored. But how much onion, whether it's red or white, whether to drizzle in some good-quality, red or white wine vinegar or add spicy pickled peppers are decisions that go into the "art" of Greek salad making.


Theme and variations


In Greece, you'd have crusty, rustic bread with Greek salad to sop up the juices. But once you've done your shopping, the basic ingredients lend themselves to a variety of easy dishes, from pizza to wraps.

Purists, forgive us: Here are some additional flavoring and serving ideas for the basic Greek salad.

For a Texas kick: Add a tablespoon of salsa to the dressing.

For a Texas kick, part II: Add thinly sliced pickled or fresh jalapeños to the salad.

For a spicy, not-so-fiery touch: Add pickled salad peppers.

For the adventure-aversive: Put the salad on a bed of greens. Substitute canned black olives for the Kalamatas and chunked Velveeta for the feta.

Hand-held wonders: Fold the salad into pita pockets. Pass the napkins.

Hand-held wonders with protein: Add some cubes of grilled chicken or steak, or Italian salami, to the pita.

Hand-held wonders with protein (vegetarian): Add falafel.

Turn it into a Greek pasta salad: Add 2 cups of cooked shell pasta and toss with the salad.


Recipe