Monday, August 16, 2010

Greek Salad

I ate the most delicious Greek Salad today at Phillips Farm-a fantastic local produce stand but equally as good of a spot for breakfast or lunch.  The ingredients were farm-fresh and so full of flavor and the dressing was strong but not overpowering.  Here's the perfect combination:

  • 3 vine ripe tomatoes, cut into chunks
  • 1 red onion, thinly sliced
  • 1/2 European seedless cucumber, cut into bite-size chunks
  • 1 small red bell pepper, seeded and chunked
  • 1 small green bell pepper, seeded and chunked
  • 1 cubanelle pepper, seeded and chunked
  • 1 cup Kalamata black olives
  • 1/4 cup crumbled Greek feta
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Coarse salt and black pepper to taste

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