"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Greek Salad Recipe

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This recipe for Greek Salad, by , is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Sapp

Category:
Category:

Ingredients:  
Ingredients:  
Salad
head lettuce, torn into bite-size pieces ((I use Romaine)
3 large plum tomatoes, and coarsely chopped
1 English cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings
1 small green pepper, cut into thin rings
3⁄4 cup kalamata olive
3⁄4 cup crumbled feta cheese

Dressing

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Directions:
Directions:
In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the dressing. Pour over salad, toss and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins

 

 

 

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