"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Greek Salad Recipe

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This recipe for Greek Salad, by , is from Connie's Guide to Great Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Susa


1 Hothouse cucumber, unpeeled, sliced length-wise, seeded and sliced into 1/4-inch thick slices
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, cut in half and each half thinly sliced
1/2 Lb. Feta cheese, crumbled
1/2 cup calamari olives, pitted and cut in half

For the Vinaigrette:
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. Dijon mustard
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil

* Place the cucumber, peppers, tomatoes, red onion and olives in a large bowl.
* Combine all ingredients for the vinaigrette, except the olive oil, in a bowl and whisk to mix.
* Slowly add the olive oil and whisk together until oil no longer separates.
* Set the vinaigrette aside until ready to serve.
* Just before serving, add the feta cheese to the cucumber mix.
* Drizzle the desired amount of vinaigrette over the cucumber mix and gently toss to coat all of the vegetables with the vinaigrette.
* Serve immediately.




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