Sunday, February 6, 2011

Greek Salad

This salad is a Mediterranean classic that I used as a side with my Roasted Rack of Lamb recipe. The lemon juice in the recipe really freshens up the dish and gives a traditional salad a delightful change.


Greek Salad

2 cucumbers, seeded and chopped
2 pounds tomatoes, cored and cut into ½ inch cubes
1 medium red onion, chopped
1 1/3 cups coarsely chopped parsley
1 1/3 cups drained and pitted kalamata olives
½ cup extra-virgin olive oil
½ cup lemon juice
1 ½ teaspoon dried oregano
1 pound feta cheese
salt and freshly ground pepper

Toss it all together and enjoy!

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