deglazing.com

I really love salad, years ago I was watching an episode of Rachel’s 30 minute meals and she made this really delicious looking greek salad.  I decided to give it a shot and with a few slight modifications I found I really loved it.  I frequently make this salad and serve it with pita wedges and hummus for lunch.  If you like red wine vinegar dressings then you should enjoy this salad.  It’s quick and easy to make and good for you to boot, not a bad combination.  Here’s the recipe.

Greek Salad

• 3 vine ripe tomatoes, cut into chunks
• 1 red onion, thinly sliced (I prefer less onion, like 1/4 to 1/2)
• 1/2 European seedless cucumber, cut into bite-size chunks
• 1 small red bell pepper, seeded and chunked
• 1 small green bell pepper, seeded and chunked
• 1 cubanelle pepper, seeded and chunked (If you can’t find on in the grocery store you can omit this ingredient)
• 1 cup pitted Kalamata black olives
• Several springs fresh flat-leaf parsley, about 1/2 cup (I find you can omit this too)
• 2 (1/4 pound) slices of imported Greek feta
• 1/4 cup, plus a couple of glugs, extra-virgin olive oil
• 3 Tbls. red wine vinegar
• 1 tsp. dried oregano, crushed
• Salt and pepper
• Pita Breads

I also add romaine lettuce and a tsp. of sugar to sweeten the vinegar (it can be pretty strong at times). 

Combine vegetables, olives, and parsley in large bowl.  Rest sliced feta on top of the salad.  Combine oil, vinegar, and oregano in a small plastic container with a lid.  Shake vigorously to combine oil and vinegar and pour over salad and cheese.  Season with salt and pepper and let the salad marinate until ready to serve.  Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.