GREEK SALAD
Simply Salads by Jennifer Chandler
A traditional Greek salad chock-full of chopped tomatoes, cucumbers, Kalamata olives, and Feta cheese.
Makes 4 Dinner Or 6 Appetizer Salads
SALAD
• 1 bag (8 ounces) Mediterranean Salad Blend
• 2 Roma tomatoes, diced
• 1/2 red onion, halved and thinly sliced
• 1/2 green bell pepper, seeded and cut into thin strips
• 1/2 red bell pepper, seeded and cut into thin strips
• 1 small cucumber, halved lengthwise and thinly sliced
• 1/4 cup thinly sliced scallions
• 1/2 cup Kalamata olives, pitted
• 1/3 cup crumbled Feta cheese
In a large salad bowl, toss together the Mediterranean Blend, tomatoes, red onion, green and red bell peppers, cucumber, and scallions. Add the dressing to taste and gently toss. Sprinkle the olives and Feta cheese over the salad. Serve immediately.
GREEK VINAIGRETTE
Makes About 1/3 Cup
• 3 tablespoons red wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1 small garlic clove, mashed to a paste or minced
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
In a small bowl whisk together the vinegar, lemon juice, oregano, and garlic. Slowly add the oil in a steady stream, whisking until emulsified. Season to taste with salt and pepper.
Garnish with toasted pita wedges, pita strips, or your favorite pita chips.
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