1 4 inch square block of feta cheese (goat or sheep is fine)
1 red onion, finely sliced
1 carrot, sliced into round slices
1 red pepper, roughly chopped into cubes
1 green pepper, roughly chopped into cubes
3 tomatoes sliced lengthways
1/2 cup oil (I use canola, but olive oil would be nice for this one)
1/2 teaspoon oregano (dried)
1/2 teaspoon freshly craked black pepper
1 - 3 cloves garlic freshly crushed (according to your preference...I always use 3)
Instructions
Put all vegetables and feta cheese into a large salad bowl. To feed more people, just increase the amount of vegetables used.
To make dressing- put oil, oregano, black pepper and garlic into a large mug or small bowl and emulsify (mix until all combined).
This salad is better when left to marinate for a couple of hours before serving. Pour dressing over vegetables and leave covered in the fridge until serving. Since there is no lettuce, this salad does very well overnight too.
For the purists...only use cucumber, red onion, feta cheese and black olives (traditional Greek Salad ingredients). The dressing is the same.
Serving
Suggestions
Mike eats it right out of the bowl as he never leaves any for anyone else.
Originally Submitted
8/17/2009
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