Monday, May 10, 2010

It's all Greek to me!

I think Greece is astonishingly beautiful and had the flight been shorter - would have been a prime contender for our honeymoon. The white buildings against the beautiful blue ocean just evoke a feeling of peace and the sun warming your skin. So, take a bowl of this relaxing salad and sit outside and it'll just be our little secret that we're not in Greece mkay?

Greek Salad

  • 1 hothouse/English cucumber - unpeeled, and sliced 1/4" thick

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 pint cherry tomatoes, halved

  • 1/2 red onion, diced

  • 8 ounces feta cheese, diced

  • 1/2 cup pitted calamata olives (optional if you're a hater like me!)


  • 2 cloves of garlic, minced

  • 1/2 teaspoon Dijon mustard

  • 1/4 cup red wine vinegar

  • 1 teaspoon dried oregano

  • 1 teaspoon kosher salt

  • 1/2 cup extra virgin olive oil

  • 1/2 teaspoon black pepper

Cut all the vegetables and add to mixing bowl. In smaller bowl, whisk together garlic, oregano, mustard, salt, pepper, and vinegar together until combined. Still whisking, slowly add in the olive oil until thoroughly combined. Pour over the vegetables and toss lightly to coat. Add in olives and feta and toss gently until combined. Set aside for 30-45 minutes until flavors have combined. (Best served at room temp!)

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