Categories: Recipes

Greek Salad

by 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.

Serves 6:

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.

Kali Orexi!

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Paola Malpezzi-Price - Paola Malpezzi-Price was co-founder of ExperiencePlus! Specialty Tours, and now advisor to Monica and Maria Elena as they run ExperiencePlus! Bicycle Tours. Paola retired in May 2014 from being the Chair of the Foreign Languages and Literature department and teaching French literature and culture, Italian literature and culture in translation and Women's Studies courses at Colorado State University. She has published two books: Lucrezia Marinella and the "Querelle des Femmes" in Seventeenth-Century Italy (2007) and Moderata Fonte - Women and Life in Sixteenth-century Venice (2003), both by Fairleigh Dickinson University Press.

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