Greek Salad | Bruns Cookbook

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
¼ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced ½-inch thick
1 green bell pepper, cored, halved lengthwise and sliced ¼-inch thick
¾ cup Kalamata olives
1 tablespoon capers, drained
½ medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced ½-inch thick

tomato, cucumber, feta

Directions:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

Yield:

4 to 6 Servings

Time:

15m

Source:

The Greek kitchen (modified)

Category:

Side