Greek Saladby Paola Malpezzi-Price - Tuesday, July 27, 2010
There are as many variations of Greek salad as there are Greeks. We’ve selected our favorite, but feel free to experiment to find your perfect combination. We suggest that you do advanced research before branching out on your own by join ExperiencePlus! to Bicycle through Classical Greece this fall.
3 large English cucumbers (no need to peel)
2 8oz packages of grape or cherry tomatoes
1/3 large red onion
½ teaspoon dried oregano
Salt pepper to taste
Dress generously with a good quality Extra Virgin Olive oil
10 oz crumbled/cubed Feta cheese to taste (we prefer Feta made from goat’s milk)
Kalamata or olive of choice (pitted is more convenient)
Chop English cucumbers into bite size chunks, half or third the tomatoes, thinly slice red onion and toss together with olive oil, oregano, salt and pepper.
Add the Feta and olives.
Serve with warm French bread.