Go Meditarrenean With Greek Salad

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Welcome readers, we will share the writing of most food recipes, that may be directly practiced from home

Greek Salad is characterize by its fresh taste. Made only with
crisp vegetables. It is a very healthy dish that requires little or less
than ten minutes to prepare. Greek salads are a fusion of colors. You
have the greens, the yellows, the reds and the oranges. Below is a
compilation of some of the most fantastic Greek salad recipes.

GREEK SALAD RECIPE

3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 clove garlic: minced (crushed)

½ teaspoon dried oregano

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper, and extra for garnish

3 tomatoes: cut into wedges

¼ red onion: sliced into rings

½ cucumber: sliced into thick half-moons

½ green pepper (capsicum): julienned

4 oz (120g) feta cheese: cut into small cubes

16 kalamata olives

PLACE
the olive oil, lemon juice, garlic, salt, pepper and oregano in a small
jar with a screw-top lid and shake to combine. PLACE the salad
ingredients in a large bowl. POUR the dressing over the salad and toss
gently to combine just before serving. Garnish with a little freshly
ground black pepper.

MEDITERRANEAN GREEK SALAD
INGREDIENTS

3 cucumbers, seeded and sliced

1 1/2 cups crumbled feta cheese

1 cup black olives, pitted and sliced

3 cups diced roma tomatoes

1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved

1/2 red onion, sliced

DIRECTIONS
1.
In a large salad bowl, toss together the cucumbers, feta cheese,
olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved
sun-dried tomato oil, and red onion. Chill until serving.

GREEK SALAD
3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

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