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ONE FOR THE TABLE: Greek Country Salad Santorini-Style

By James Moore, Oneforthetable.com on

6 tablespoons olive oil

Salad:

1/2 medium red onion, sliced thin (about 3/4 cup)

1 medium cucumber, peeled, halved lengthwise, seeded, cut into 1/8-inch-thick slices (about 2 cups)

3 ripe tomatoes, cut into wedges

1 green bell pepper, sliced

1/4 cup fresh parsley leaves, loosely packed, torn

1/4 cup mint leaves, loosely packed, torn fresh

10 large kalamata olives, each olive pitted and quartered lengthwise

 

6 ounces best feta cheese you can find

1 teaspoon dried Greek oregano

Olive oil for drizzle

1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

2. Add tomatoes, bell pepper, parsley and mint to bowl with onions and cucumbers; toss to coat with dressing.

3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Drizzle with a little olive oil and sprinkle with dried oregano. Serve immediately.

(James Moore's blog is Cook Like James. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)


 

 

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