Week 9: Greek Salad

​Greek Salad
Chef Liz Arraj
 
Serves 4
2 large cucumbers, peeled and sliced in half length ways, then slice  into half moons
2 cups of tomatoes, chopped
1/2 of a red onion, sliced thin into half moons
1 cup of kalamata olives, chopped
1/4 cup basil, chiffonade
1 cup Feta cheese
Dressing:
2 TBSP. red wine vinegar
2 TBSP. olive oil
Juice of 1 lemon
1/2 tsp. dried Oregano
Salt and pepper to taste
1. Prep all your veggies and combine in large bowl with feta.
2. Create your dressing.
3. Toss dressing and salad together and serve.


 

Tasty tip:
Sometimes cucumbers can be bitter. If you peel your cucumbers, most likely you won't have that problem. If you choose English cucumbers (the ones wrapped) or the small Persian ones they usually don't need to be peeled. When creating this salad, I don't seed my cucumbers, but if you want to, an easy way to do it is simply slice the cucumber length ways and use a spoon to scoop out the seeds.