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Greek Summer Salad
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[Print Version]
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| A light salad with traditional Greek flavors. |
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| 4 servings |
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[1]
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3
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cups
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cherry or grape tomatoes cut in half
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[2]
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1
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medium skinned chopped cucumber
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[3]
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1/2
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cup
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Feta cheese
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[4]
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1
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tablespoon
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mint leaves (finely chopped)
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[5]
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1
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teaspoon
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fresh oregano
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[6]
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1
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tablespoon
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lemon or lime juice
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[7]
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1/4
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cup
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green onions (finely chopped)
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[8]
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1
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tablespoon
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olive oil
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[9]
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1/2
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cup
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black and/or green olives (halved)
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1. Mix all ingredients.
2. Place in a double sealable gallon storage bag and refridgerate at least 4 hours.
3. Carefully turn each hour so all flavors mix.
4. To serve, place a lettuce leaf in a soup bowl, fill with salad and place a mint sprig on top for garnish.
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