Greek Peasant Salad Recipe

Ingredients

  • 2 cucumbers
  • 4 medium, ripe tomatoes
  • 1 medium, red onion
  • 1 8 ounce jar Kalamata olives
  • 4-8 ounces feta cheese (depending on how much you like feta)
  • Dressing :
  • 1/4 cup unfiltered cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Greek oregano
  • 1 teaspoon parsley
  • to taste, salt and freshly gound black pepper

Serves / Yields

4 Servings

Preparation Instructions

Peel cucumbers, and cut into slices about 1/4 inch thick. Core but do not peel tomatoes and cut into 8 wedges. Cut onion in thin wedges. Drain olives, and add to veggies. Crumble feta over salad, varying the size of the chunks. Mix dressing and toss. Chill for at least 30 minutes prior to serving.

Credit

This recipe was provided by Kathryn Perry from Stockton.

Cuisines, Courses and Ingredients

Comments

Submit a comment

Average Rating

Use the dressing sparingly and eat quickly after applying the dressing. Otherwise, it gets soggy in a hurry. It still tastes great, though.

~ Comment by Carroll B. who would make this recipe again.

Print Recipe

Quick Shopping List
Oregano, Fancy Greek
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt. .5 oz.
$2.28
Parsley Flakes, Dehydrated
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt. 25 oz.
$1.98

Life, within doors, has few pleasanter prospects than a neatly arranged and well-provisioned breakfast table.

Nathaniel Hawthorne

Copyright © 2008 The Spice House
Web site powered by Table XI