Budget Cooking...Comfort & Gourmet!


Thursday, September 3, 2009

Greek Salad

This is a refreshing summer favorite. It utilizes peak fresh summer veggies.

3 Cucumbers washed, peeled, quartered & cut
3 Plum (Roma)Tomatoes washed, quartered & cut
(or 1 pint of cherry/grape tomatoes sliced in half)
1 can Black Olives drained
2 stalks Celery sliced
1/4th of a red onion quartered & sliced
sea salt (to taste)
fresh cracked pepper

1 tsp dried basil or 3 tsp fresh chopped basil
1 tsp dried oregano or 3 tsp fresh chopped oregano
1 tbsp lemon juice
2 tbsp white vinegar
1/3 cup extra virgin olive oil

4oz crumbled FETA goat cheese (optional or on the side)
if you like spice, you can serve each portion with an individual pepperoncini

cut up cukes, tomatoes, celery, onion, reserve in a mixing bowl. add drained black olives. add seasonings. add lemon juice & vinegar. add olive oil. mix well

Serve on a bed of baby spinach or romaine lettuce for optimal nutrition.

Store in a covered glass or stainless steel bowl in the fridge.

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