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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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My German father-in-law loves to vacation in Greece, relates Jerry Lappin of Garden City, Kansas. After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread. Ingredients:
1/4 cup red wine vinegar |
2 tablespoons olive oil |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/8 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 cup thinly sliced red onion, separated into rings |
1/2 cup coarsely chopped green pepper |
4 medium tomatoes, each cut into 8 wedges |
6 medium pitted whole ripe olives, halved |
3 tablespoons crumbled feta cheese |
Directions:
1. In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 5 servings.
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