Salads |
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Greek salad II - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Start by chopping up the cucumber, tomatoes, red onion and celery. Make sure they are nice and chunky. Throw in a large bowl, adding as many olives as you care for. Roughly slice the feta cheese and mix that in too. The dressing is roughly ½ olive oil, ¼ vinegar and ¼ lemon juice with pepper added to taste. Mix up as much as you feel you need, pour over the salad and enjoy.
- 7 ounces feta cheese
- 1 cucumber -- peeled and chopped
- 6 tomatoes -- chopped
- 1 large red onion -- chopped
- 4 stalks celery -- chopped
- Kalamata or black olives -- with pits,
- 1 Lemon
- Olive oil
- Vinegar
- Pepper
PREPARATION
Start by chopping up the cucumber, tomatoes, red onion and celery. Make sure they are nice and chunky. Throw in a large bowl, adding as many olives as you care for. Roughly slice the feta cheese and mix that in too. The dressing is roughly ½ olive oil, ¼ vinegar and ¼ lemon juice with pepper added to taste. Mix up as much as you feel you need, pour over the salad and enjoy.