Recipe courtesy of Avenue executive chef Dominique Filoni
Greek Salad
Ingredients:
3 plum tomatoes, tops removed and diced into 1/4-inch cubes
3 red bell peppers, seeded and diced into 1/4-inch cubes or bite size
3 yellow bell peppers seeded, diced into 1/4-inch cubes or bite size
2 seedless European cucumbers, peeled, diced into 1/4 inch cubes
½ cup red onions, sliced thinly
½ cup of Kalamata olives, halved
4 to 6 slices of feta cheese
Salt, pepper, dry oregano to taste
Greek Salad Dressing:
1 cup red-wine vinegar
1 tsp Dijon mustard
5 tbsp dry oregano
½ cup extra-virgin olive oil
Salt and pepper to taste
Directions:
In a bowl, combine all the dressing ingredients.
In another salad bowl, combine all the vegetables, olives and oregano. Season with salt and pepper and the dressing. Place the feta cheese on top. Let marinate a few minutes before serving.
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