Hey, Lighten up Greek Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I love Greek Salads but at restaurants they are TOO greasy. I read a bunch of recipes for Greek salad and made one up to my taste. Keeping it here because I keep all my recipes here. Ingredients:
1/2 medium purple onion, chopped |
1 lemon, juiced (optional) |
2 cucumbers, half peel, seeded, and chopped into 1/2 inch cubes |
1 pint grape tomatoes, half if they are small and quartered if large |
1 green pepper, chopped, same size as cucumbers |
2 tablespoons extra virgin olive oil |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon red wine vinegar |
1 1/2 teaspoons dried oregano |
salt and pepper, to taste |
2 ounces feta cheese, crumble |
1/4 cup kalamata olive (optional) |
Directions:
1. Optional step: Chop onion first, put in a small bowl; squeeze the juice of a lemon over; toss to coat onion with lemon juice. Set aside. Toss occasionally to make sure lemon juice is coating the onion; this cuts the zing off the taste of the onion.
2. Once all ingredients are chopped and ready, drain the lemon juice from the onion, toss the juice.
3. In a clear shallow glass bowl, layer cucumbers, grape tomatoes, green pepper, and drained onion.
4. Refrigerate if not serving right away.
5. In a small bowl with a tight lid, combine olive oil, 1-1/2 tablespoons lemon juice, red wine vinegar, oregano, salt and pepper. Put lid on tight. Hold lid onto container and shake well to mix.
6. Poor dressing over salad; top with feta cheese and or olives; toss and serve.
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