We recently shared this recipe in our Blue Zones Cooking Workshop and the staff loved it! They felt it was a healthy(ier) version of your standard Greek Salad that impressed everyone!
- 2 red tomatoes, cut into wedges
- 1 green pepper, sliced
- 2 cucumbers, sliced thickly and halved
- salt, pepper, and oregano
- 4 green onions, chopped
- ¼ lb sheep’s milk feta, cut into small chunks
- ¼ lb Kalamata olives
- 1 cup red wine vinegar
- 2 cups olive oil
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 t oregano o
- Salt and pepper to taste
Combine all ingredients except seasonings and dressing in a bowl. Add salt and pepper to taste. Toss ingredients. Make salad dressing in a large jar. Shake well. (best to let stand for 2 days before using to optimize flavors) Add desired amount of dressing to vegetables and toss well.