Saturday, June 19, 2010

Greek Salad


½ cup feta cheese, crumbled
1 cucumber, diced
4 large bell peppers (one each of green, red, yellow, and orange), cut into strips
Cherry tomatoes, halved
Black olives, sliced


1 cup olive oil
2 and ½ tbsp vinegar
Juice of ½ lemon
¼ tsp mustard
Pinch of salt
½ tsp. pepper
½ tsp. sweet basil
2 Tbsp. chopped parsley
1 clove garlic, minced
½ tsp. Italian seasoning


Mix together the dressing ingredients in a closed container and shake well to combine. Chill in the refrigerator while you prepare the vegetables.

Chop the vegetables and place them in a large salad bowl. Pour the prepared dressing over the vegetables, add in the crumbled feta cheese and toss well to combine. You can add more or less of any of the listed ingredients according to your preferences.

*Recipe from Karen McMillan

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