Greek Salad
3 ripe tomatoes, cut in chunks
1/2 English cucumber, cut in chunks
1 red or yellow pepper, cut in chunks
1 cup (250 ml) feta cheese, crumbled
1 Tbsp (15 ml) red onion, cut in half rings or diced
1 Tbsp (15 ml) fresh oregano, finely cut
5 Tbsp (75 ml) extra-virgin olive oil
1 tsp (5 ml) balsamic vinegar
20 Kalamata olives
A few capers Sea salt and freshly ground pepper, to taste
Combine all ingredients in a large bowl. Serve at room temperature to get the best flavour from the tomatoes. Serves four.
Source: alive #248, June 2003
Greek Salad
alive Editorial
