Rebecca's Greek Salad
Allison Merrill
ingredients
- 4 large ripe tomatoes, chopped
- 2 medium cucumbers, cut into chunks
- 1 small purple or Vidalia onion, peeled and chopped
- 2 Tbsp fresh cilantro, chopped fine
- 4 oz. low-fat feta cheese, crumbled
- 2 cloves garlic, passed through garlic press
- 2 Tbsp dried oregano
- 2 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 2/3 cup pitted black olives
- Sea Salt and fresh ground black pepper to taste
directions
- 1
Place first 6 ingredients in a large bowl. Sprinkle the oregano over the vegetables. Drizzle lemon juice and olive oil over the salad. Add olives and toss gently.
- 2
You may make this into a Greek pasta salad by adding 1 cup of cooked pasta to the vegetables. You may have to increase the amount of lemon juice and olive oil also.
Source: Rebecca Gilbert
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