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Category: |
Category: |
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Ingredients: |
Ingredients: 1 10 inch round loaf bread or long french
1/2 cup oregano lemon vinaigrette (see below recipe)
1/2 head romaine lettuce
1 lb. feta cheese, cut into 1/4” thick slices
1 cucumber, peeled if waxy and thinly sliced
12 slices oven cured tomatoes (see below recipe)
1 small red onion, peeled and thinly sliced
1/2 cup black oil-cured olives, chopped
1/2 cup fresh oregano leaves or a sprinkling of dried
freshly ground pepper
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Directions: |
Directions:Cut bread in half and scoop out some of the top half. Brush with vinaigrette, layer cucumber slices, repeat with tomato.
Spread out onion, then olives, and sprinkle with oregano leaves. Add pepper to taste, then wrap tightly with saran wrap, and let sit for an hour. |
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Oregano Lemon Vinaigrette |
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Ingredients: |
Ingredients: 1/4 cup fresh lemon juice
2 small bunches fresh oregano (about 1/2 cup leaves )
3/4 cup extra-virgin olive oil
2 whole garlic cloves
2 tablespoons capers, drained and rinsed.
freshly ground pepper to taste.
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Directions: |
Directions:Combine all ingredients in blender until smooth.
Refrigerate, tightly covered, for up to 1 week. Makes 1 cup of dressing. |
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Oven-Cured Tomatoes |
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Ingredients: |
Ingredients: 8 fresh beefsteak or 12 plum/roma tomatoes
extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon sugar
2 teaspoon thyme leaves
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Directions: |
Directions:Heat oven to 250º.
Cut plum tomatoes in half lengthwise, cut into thick slices.
Arrange cut side up on baking sheet lined with parchment paper.
Brush tomatoes with olive oil, sprinkle with salt and pepper, sugar and thyme, and
place in oven.
Bake for 2 hours, then turn to warm setting and leave overnight.
The tomatoes should be somewhat wrinkly and shrunken but still quite juicy when done.
Refrigerate in a plastic container with parchment between layers. |
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Personal
Notes: |
Personal
Notes: Perfect for parties and parties
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This recipe for Greek Salad Sandwiches is from