1 small red onion, halved and sliced thin into moons
4 vine ripe or heirloom tomatoes, quartered, seeded and chopped to 2 inch pieces
4 persian/seedless cucumbers, peeled, halved and cut to 1 inch pieces
1 large sweet red bell pepper, seeded and chopped small
24 kalamata olives, pitted
3T red wine vinegar
1T lemon juice
1/8 c olive oil
1 tsp. course ground black pepper
2 tsp. dried Greek Oregano
2T fresh flat leaf parsley leaves
2T fresh mint leaves
6 oz. feta cheese
Instructions
In small bowl, combine red onions, 1/2 tsp. salt and 2T red wine
vinegar and toss well to
coat. Allow to sit for 10 min.
In medium serving bowl, combine 1T red wine vinegar, lemon juice,
olive oil, black pepper
and dried oregano. Whisk well to form dressing.
Add tomatoes, cucumbers, bell peppers, olives, and soaked onions with
vinegar. Toss well to
combine. Sprinkle with fresh parsley, fresh mint and large chunks of
crumbled feta. Toss
very lightly before serving.
Originally Submitted
8/7/2015
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