"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Layered Greek Salad Recipe

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This recipe for Layered Greek Salad, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Ward
Added: Monday, April 21, 2008


1 clove garlic, minced
1/2 teaspoon salt
2 tablespoons lemon juice
3 tablespoons white balsamic vinegar
1/2 teaspoon ground cumin (or less)
1/2 cup olive oil
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
1/8 teaspoon fresh ground pepper

Seasoning Mixture:
1 bunch thinly sliced scallions, including tops
1/2 cup chopped fresh mint leaves
1/2 to 3/4 cup Greek olives, pitted and quartered (or to taste)
1/2 lb. crumbled feta cheese (plain and/or with basil and tomatoes)

Salad Ingredients:
2 large cucumbers, peeled, seeded & cut into 1/2" dice
1 red bell pepper, seeded & cut into 1/2" dice
1 green, yellow or orange bell pepper, seeded & cut into 1/2" dice
4 large tomatoes, seeded, cut into 1/2" dice and well drained (or 2 pkg. grape tomatoes, halves or quartered)

NOTE: Salad ingredients should consist of equal parts of diced cucumbers, mixed peppers and tomatoes.

Prepare the dressing by combining its ingredients and set aside. Combine seasoning ingredients in a small bowl and set aside.

In a deep, large glass serving bowl, place half of the cucumbers and top with a layer of seasoning mixture; repeat with half of the mixed peppers and top with a layer of seasoning mixture; repeat with half of the tomatoes and top with a layer of seasoning mixture. Repeat again so that each vegetable has a layer of seasoning mixture between it and the next vegetable, ending with the seasoning mixture.

Whisk the dressing and slowly pour it evenly over the salad. Garnish with chopped parsley and then refrigerate for at least 1/2 hour to let the flavors blend.

Garnish with chopped fresh parsley if desired.

Number Of Servings:
Number Of Servings:
At least 8 - 10
Personal Notes:
Personal Notes:
This can be prepared up to 8 hours ahead.




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