Great Big Hothouse Greek Salad recipe Canadian Living
Ingredients
1/2 English cucumber
1 sweet green pepper
1 large ripe tomatoes
1/2 red onion, chopped
1/2 cup (125 mL) kalamata olives
2 tbsp (30 mL) extra-virgin olive oil
4 tsp (18 mL) red wine vinegar
1 tbsp (15 mL) chopped fresh oregano
1 Pinch salt
1 Pinch pepper
3 oz (85 g) feta cheese, cut into 4 slices
Preparation
Quarter cucumber lengthwise; cut into 3/4-inch (2 cm) chunks. Core, seed and
cut green pepper into same-size pieces. Place in large bowl. (Make-ahead:
Cover and refrigerate for up to 4 hours.)
Core and cut tomato into same-size chunks. Add to bowl along with onion and
olives. Sprinkle with oil, vinegar, oregano, salt and pepper; toss to
combine.
Top each serving with cheese.
Ingredients
1/2 English cucumber
1 sweet green pepper
1 large ripe tomatoes
1/2 red onion, chopped
1/2 cup (125 mL) kalamata olives
2 tbsp (30 mL) extra-virgin olive oil
4 tsp (18 mL) red wine vinegar
1 tbsp (15 mL) chopped fresh oregano
1 Pinch salt
1 Pinch pepper
3 oz (85 g) feta cheese, cut into 4 slices
Preparation
Quarter cucumber lengthwise; cut into 3/4-inch (2 cm) chunks. Core, seed and
cut green pepper into same-size pieces. Place in large bowl. (Make-ahead:
Cover and refrigerate for up to 4 hours.)
Core and cut tomato into same-size chunks. Add to bowl along with onion and
olives. Sprinkle with oil, vinegar, oregano, salt and pepper; toss to
combine.
Top each serving with cheese.
