Greek Salad

By KBJR News 1

August 4, 2010 Updated Aug 4, 2010 at 1:47 PM CST

3 large ripe tomatoes, cut into eighths
2 cucumbers, sliced about 1/4 inch
6 black Greek olives, pitted
1 small sweet red onion, quartered and thinly sliced
1 tablespoon capers, drained
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 6 to 8 ounce slab of feta cheese

In a shallow salad bowl, or on a serving platter, combine tomatoes, cucumber, olives, onion, and capers. Whisk together the oil, juice, oregano, and salt and pepper to taste. Drizzle over the vegetables, saving a little for the top. Place feta cheese over the salad. (You can save some of the capers and place on top of the cheese.) Drizzle with remaining dressing. Serves 6.

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