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Village Salad With Grilled Pita Bread

fast.cook's picture
Ingredients
  Vine ripe tomato 3 , cut into chunks
  Red onion 1 Medium, thinly sliced
  Seedless cucumber 1⁄2 , cut into bite size chunks (European)
  Red bell pepper 1 Small, seeded and chunked
  Green bell pepper 1 Small, seeded and chunked
  Kalamata olives 1 Cup (16 tbs) (Black Variety)
  Fresh flat leaf parsley 1⁄2 Cup (8 tbs), chopped for a couple handfuls
  Greek feta cheese 1⁄2 Pound, sliced (Imported)
  Extra-virgin olive oil 1⁄4 Cup (4 tbs) (A Couple Glugs)
  Red wine vinegar 3 Tablespoon (3 Splashes)
  Dried oregano 1 Teaspoon, crushed in palm of your hand
  Freshly ground black pepper To Taste
  Coarse salt To Taste
Directions

MAKING
1. In a large bowl combine vegetables, olives and parsley.
2. On top of the salad, rest sliced feta cheese.
3. In a small plastic container combine oil, vinegar and oregano with a lid.
4. Combine oil and vinegar by shaking vigorously to and pour over salad and cheese.

SERVING
5. Seasoning with salt and pepper let the salad marinate until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Mixing
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Servings: 
4

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