Fresh ingredients and easy preparation make this salad–with its contrasting textures and flavors–a perennial summer favorite. Tomatoes, cucumber, and feta marry beautifully with fresh herbs and a few garden surprises to create great taste and healthy nourishment.
Add wholegrain bread and you have a quick, delicious, and economical lunch. Those Mediterranean peasants really know how to live!
2 tomatoes, thinly sliced
8 slices cucumber
1/2 green pepper, finely chopped
2 lettuce leaves, thinly shredded
2 scallions, thinly sliced
1/2 onion, thinly sliced
4 teaspoons chopped parsley
4 teaspoons chopped mint
1/2 teaspoon oregano
3 1/3 tablespoons olive oil
4 teaspoons cider or wine vinegar
4 ounces feta or other white cheese, cut into small pieces
8 black olives
1. Place washed and prepared salad ingredients in a bowl.
2. Mix dressing ingredients thoroughly and pour dressing over the salad. Mix gently with a wooden serving set. Add the cheese and the olives.
Adapted from Greek Vegetarian Cooking by Alkmini Chaitow (Inner Traditions, 1989). Copyright (c) 1989 by Alkmini Chaitow. Reprinted by permission of Inner Traditions Press.
Adapted from Greek Vegetarian Cooking by Alkmini Chaitow (Inner Traditions, 1989).
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