Traditional Greek Salad
Recipe courtesy of Mary Ann Esposito
This easy-to-make Greek salad is not only colorful, but also full of flavor and high in healthy doses of vitamins. No dressing is made beforehand for this salad; a good, extra-virgin olive oil is drizzled over the top before serving.
4 beefsteak tomatoes, cut into thick wedges
1 cucumber, sliced into ¼-inch-thick rounds
1 green bell pepper, seeded and cut into thick strips
1 red onion, quartered then thinly sliced
½ cup pitted whole Kalamata olives
½ cup marinated artichoke hearts
1 teaspoon dried oregano
1 small block feta cheese
4 tablespoons extra-virgin olive oil
Salt, to taste
- In a salad bowl, combine the tomatoes, cucumber, bell pepper, onion, olives, artichoke hearts and oregano. Place the feta cheese over the top of the salad.
- Drizzle the olive oil over the top. Add salt to taste, and serve with crusty bread.