Greek Salad

Ingredients

• 3 medium tomatoes, cut into wedges
• 1 medium cucumber, halved lengthwise and thinly sliced
• 1 small red onion, cut into thin wedges
• 1 recipe Greek Vinaigrette
• 9 8 to 10 Greek olives
• ½ cup 2 oz crumbled feta cheese
• 2 tbsp vinaigrette olive oil or salad oil
• 2 tbsp vinaigrette lemon juice
• 2 tsp vinaigrette; or 1/2 tsp dried, crushed snipped fresh oregano
• ⅛ tsp vinaigrette salt
• ⅛ tsp vinaigrette pepper

Method

1. In a bowl combine the tomatoes, cucumber and red onion. Add the Greek Vinaigrette; toss lightly to coat. Top the salad with the Greek olives and feta cheese. Makes 4 side-dish servings.
2. Greek Vinaigrette: In a screw-top jar combine 2 tablespoons olive oil or salad oil, 2 tablespoons lemon juice, 2 teaspoons snipped fresh oregano (or 1/2 teaspoon dried, crushed), 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover the jar and shake well. Makes about 1/4 cup.

Notes

Crumbly, white feta cheese - a key ingredient in Greek cooking - gets its sharp, salty flavor from the brine in which it is cured. Nutrition per serving: 143 calories, 12g total fat (3g sat. fat), 12mg cholesterol, 273mg sodium, 9g carbohydrate, 2g fiber, 4g protein.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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