Village Salad With Grilled Pita Bread Recipe
Ingredients
| Tomatoes - 3 vine-ripe, cut into chunks | ||
| Red onion | 1 Medium, thinly sliced | |
| European seedless cucumber - 1/2, cut into bite-size chunks | ||
| Red bell pepper - 1 small, seeded and chunked | ||
| Green bell pepper - 1 small, seeded and chunked | ||
| Kalamata or black olives | 1 Cup (16 tbs) | |
| Fresh flat-leaf parsley - 1/2 cup chopped(a couple handfuls) | ||
| Imported Greek feta cheese - 1/2 pound, sliced | ||
| Extra-virgin olive oil - 1/4 cup (a couple glugs) | ||
| Red wine vinegar | 3 Tablespoon | |
| Dried oregano - 1 teaspoon, crushed in palm of your hand | ||
| Coarse salt and freshly ground black pepper, 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.
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.
Chef
