Greek Peasant Salad

  • 6 large tomatoes, cut in bite size chunks
  • 2 seedless cucumbers, peeled and chunked
  • I cup radishes, thinly sliced
  • 1 cup (use more or less to taste) crumbled feta
  • ½ to ¾ cup dressing (recipe follows)
  • 1 cup kalamata olives
  • 1 medium red onion, sliced into rings

In a large salad bowl, place the cucumber, tomatoes and radishes and combine gently to mix evenly. Top with the olives, feta cheese and onion slices, cover and transport to the event. When you’re ready to serve, pour the dressing over all in the bowl and mix well.

Dressing: use equal parts fresh squeezed lemon juice and olive oil. When I make it, for every ½ cup of dressing I’m making, I add one generous tablespoon of white wine vinegar. Then, based again on how much dressing I’m making, I add, for every ½ cup of dressing, 1 tsp salt, ½ tsp black pepper and ½ tsp rubbed oregano. Any excess dressing will keep well refrigerated; just remember to remove it from the refrigerator at least a half hour before you want it, since the olive oil will solidify in the cold.

  • Yields: 6-10 servings
  • Preparation Time: 15 minutes
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