You can’t go wrong with a Greek Salad. You have salty and briny flavors from the olives, a creamy tanginess from the feta cheese, and a pleasant freshness and crunch from the cucumbers and juicy tomatoes.
1 cup pitted kalamata olives rinsed, halved
1 3/4 pound fresh tomatoes, cut into wedges
1 English cucumber, peeled, chopped
1 large green bell pepper, cored, seeded, chopped
2-3 scallions, minced
4 ounces feta cheese, sliced or crumbled
3/4 teaspoon dried oregano
Red wine vinegar
Extra virgin olive oil
Salt & freshly ground pepper
Recipe and photo courtesy FoodMatch
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