Greek Salad

Greek Salad

Greek Salad
  1. 1 cup cherry tomatoes
  2. 1 cup teardrop tomatoes
  3. 1 cup yellow teardrops
  4. 2 perfect red tomatoes
  5. 2 black tomatoes
  6. 1 medium red onion, halved and cut into 1/8-in/3-mm slices
  7. 1 green pepper, seeded and cut into rings or crescents
  8. 4 to 6 pepperoncini
  9. 1 large cucumber, peeled and cut into 1/8-in/3-mm-thick rounds
  10. 8 to 12 Kalamata olives in brine, rinsed and drained
  11. Coarse salt or sea salt
  12. 1/3 cup/80 ml extra-virgin Greek olive oil
  13. 5 oz/140 g Greek feta, cut into 1 square piece
  14. 2 tsp fresh oregano leaves, or 1/2 tsp dried Greek oregano
  1. Halve the cherry and teardrop tomatoes. Cut the red and black tomatoes into wedges.
  2. Place the tomatoes, green pepper, cucumber, pepperoncini, and onions in a large salad bowl. Add the olives, salt and olive oil. top with a wedge of feta and sprinkle with oregano. Serve.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //

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