MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Greek Salad
 Categories: Vegetables, Herbs, Squash, Cheese
      Yield: 4 Servings

      2 tb Red wine vinegar
      1 cl Garlic; grated or minced
    1/4 ts Dried oregano
    1/2 ts Kosher salt
    1/4 ts Black pepper
    3/4 c  Olive oil
      1 lb Ripe red tomatoes; cored,
           - cut in wedges
      1    English cucumber;
           - halved lengthwise,
           - sliced 1/2" thick
      1    Bell pepper; cored,
           - halved lengthwise,
           - sliced 1/4" thick
    3/4 c  Kalamata olives
      1 tb Capers; drained
    1/2 md Yellow or red onion; very
           - thinly sliced in rings
      8 oz Greek feta cheese;
           - sliced 1/2" thick

  In a bowl or small glass measuring cup, whisk together the vinegar,
  garlic, oregano, salt, and pepper. Gradually whisk in the olive
  oil, then set aside.

  Arrange the tomatoes, cucumber and bell pepper in a large shallow
  serving bowl. Scatter the olives, capers, and onions on top, then
  drizzle about half the dressing evenly over the salad.

  Place the slices of feta on top of the salad and drizzle with
  additional dressing to taste. Serve at room temperature.

  Recipe by Lidey Heuck

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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