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We just came home from Greece where our daughter was married in a cute little chapel on a tiny island.
Here's a recipe from our trip. As you know, if you've traveled in Greece at all, every time you get a Greek Salad it is a little different. Here's my version:
>Greek Salad
"A light, light salad, with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with either a slab or crumbled feta cheese."
3 large ripe tomatoes, cut into eighths
2 cucumbers, sliced about 1/4 inch
6 black Greek olives, pitted
1 small sweet red onion, quartered and thinly sliced
1 tablespoon capers, drained
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 6 to 8 ounce slab of feta cheese
In a shallow salad bowl, or on serving platter, combine tomatoes, cucumber, olives, onion and capers. Whisk together the oil, lemon juice, oregano, and salt and pepper to taste. Drizzle over the vegetables, saving a little for the top. Place feta cheese over salad. (You can save some of the capers and place on top of the cheese.) Drizzle with remaining dressing. Serves 6
Optional: Crumble the cheese and serve over the top.
Enjoy! Beatrice Ojakangas
