Wednesday, June 6, 2012

Greek Salad

Greek Salad

  • Tomatoes - 3 (slivered)
  • Red onions, cut into rings - 1/4 of the onion
  • Cucumber - 1/4 of the cucumber
  • Capiscum (julienned) - 1/2
  • Cubed feta cheese - 4 oz
  • Dried oregano - 1/2 tsp
  • Crushed garlic - 1 clove
  • Lemon juice - 1 1/2 tbsp
  • Extra virgin olive oil - 3 tbsp
  • Coarse salt - 1/4 tsp
  • Fresh powdered black pepper - a little more than 1/4 tsp

Combine fresh lemon juice, olive oil, garlic, pepper, salt and oregano in a jar that has a tight lid and shake well. Mix the salad vegetables inside a bowl. Now, empty the contents of the jar on the vegetables and mix just before serving. For garnishing, work with a little freshly powdered black pepper.

This colourful salad is seen as a side order inside a lunch buffet or served as a light meal to dieters. Serve this with pita bread rebuild a total meal. It’ll also be an incredible accompaniment to roasted chicken along with other meat dishes.

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