Jun 26 2008
How to Make a Great Greek Salad
My Greek ancestors would definitely approve of this recipe for Greek Salad, found in Sunset magazine (April 2006).
Ingredients:
2 English cucumbers, cut into 1/2-inch cubes
2 pounds tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 cups coarsely chopped parsley
1 1/3 cups drained pitted kalamata olives, halved if large
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1 1/2 teaspoons dried oregano
1 pound feta cheese
Salt and fresh-ground pepper
Directions:
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley and olives.
2. In a small bowl, mix olive oil, lemon juice and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixtures.
4. Add dresssing from small bowl and mix gently, adding salt and pepper to taste.
Makes about 8 servings. Per serving: 390 cal., 76% (297 cal.) from fat; 11 g protein; 33 g fat (11 g sat); 12 g carbo (4.1 g fiber); 1,057 mg sodium; 51 mg chol.
Green Festival™ hits Washington, D.C., November 8 & 9 at the Washington Convention Center, and San Francisco, Calif., November 14, 15 & 16 at the Concourse Exhibition Center.
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