MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Greek Salad
Categories: Vegetables, Herbs, Squash, Cheese
     Yield: 4 Servings

     2 tb Red wine vinegar
     1 cl Garlic; grated or minced
   1/4 ts Dried oregano
   1/2 ts Kosher salt
   1/4 ts Black pepper
   3/4 c  Olive oil
     1 lb Ripe red tomatoes; cored,
          - cut in wedges
     1    English cucumber;
          - halved lengthwise,
          - sliced 1/2" thick
     1    Bell pepper; cored,
          - halved lengthwise,
          - sliced 1/4" thick
   3/4 c  Kalamata olives
     1 tb Capers; drained
   1/2 md Yellow or red onion; very
          - thinly sliced in rings
     8 oz Greek feta cheese;
          - sliced 1/2" thick

 In a bowl or small glass measuring cup, whisk together the vinegar,
 garlic, oregano, salt, and pepper. Gradually whisk in the olive
 oil, then set aside.

 Arrange the tomatoes, cucumber and bell pepper in a large shallow
 serving bowl. Scatter the olives, capers, and onions on top, then
 drizzle about half the dressing evenly over the salad.

 Place the slices of feta on top of the salad and drizzle with
 additional dressing to taste. Serve at room temperature.

 Recipe by Lidey Heuck

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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