Greek Salad

Name: Greek Salad
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 4 servings Coarse salt and black pepper; 1 European seedless cucumber, cut into bite-size chunks; 227 grams imported Greek feta; 118 milliliters Several sprigs fresh flat-leaf parsley, about; 1 small green bell pepper, seeded and chunked; 237 milliliters Kalamata black olives; 59 milliliters (a couple of glugs) extra-virgin olive oil; 1 teaspoon dried oregano, crushed in palm of your hand; 1 cubanelle pepper, seeded and chunked; 4 servings Pita breads; 1 small red bell pepper, seeded and chunked; 1 red onion, thinly sliced; 3 vine ripe tomatoes, cut into chunks; 3 Tbsps (3 1 tablespoones) red wine vinegar

Greek Salad is a vegetarian main course. This recipe makes 4 servings with 526 calories, 16g of protein, and 32g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up cubanelle pepper, european cucumber, bell pepper, and a few other things to make it today. To use up the wine vinegar you could follow this main course with the Blue Cheese Portobello Burgers as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad.

Ingredients you will need

Vegetable

Parsley

Olives

Feta Cheese

Equipment you will use

Bowl

Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.

Ingredients you will need

Salt And Pepper

Oregano

Vinegar

Cheese

Shake

Cooking Oil

Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Ingredients you will need

Pita

Equipment you will use

Grill Pan

Frying Pan

Equipment

Bowl

Grill Pan

Frying Pan

Ingredients

Servings:

4servings

Coarse salt and black pepper 1

European seedless cucumber, cut into bite-size chunks 227grams

imported Greek feta 118milliliters

Several sprigs fresh flat-leaf parsley, about 1small

green bell pepper, seeded and chunked 237milliliters

Kalamata black olives 59milliliters

(a couple of glugs) extra-virgin olive oil 1teaspoon

dried oregano, crushed in palm of your hand 1

cubanelle pepper, seeded and chunked 4servings

Pita breads 1small

red bell pepper, seeded and chunked 1

red onion, thinly sliced 3

vine ripe tomatoes, cut into chunks 3Tbsps

(3 1 tablespoones) red wine vinegar

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. You could try Skouras Saint George Agiorgitiko. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.