Greek Salad



Greek Salad


Greek Salad reminds me of my friend Tammy.  She taught me how to enjoy and make a Greek Salad.  Over the years, she and I have enjoyed many variations of this treat.  It is fresh, crunchy and has a hint of salt from both the feta and the Kalamata Olives.  This would be good with a piece of grilled chicken.  I like to serve it with warm pita bread.  Go crazy! 

Greek Salad

Ingredients:

• 1 pound tomatoes, cored, seeded and chopped
• 1 English cucumber, peeled, de-seeded and chopped
• 1 tablespoon red onion, finely chopped
• 1/2 teaspoon Greek seasoning (Penzeys)
• 1/8 teaspoon fresh oregano, chopped
• 3 tablespoons olive oil
• 1 tablespoons red wine vinegar
• 1/2 cup Kalamata Olives
• 1/2 cup feta cheese (topped as garnish)

Directions:

• Prep and chop tomatoes, cucumber and onions
• Mix tomatoes, cucumber, onions with oil, vinegar, seasoning, herbs, olive oil, vinegar and olives
• Allow flavors to marry in fridge for a couple hours (or serve immediately)
• Top salad with fresh crumbled feta cheese

Greek Salad with all the fixings