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The following salad is extremely simple to make, and wonderful beyond belief.
For those who've never had a greek salad, it has an unusual taste. Try it before deciding
to have it with pork chops or something mundane. This recipe makes enough salad for myself
and my wife. If you need more, double the recipe. Also, I don't like black olives or
tomatoes which are traditionally part of this salad, so I serve them on the side. You may
want to throw them right in the salad.
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Greek Salad
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1/2 head iceberg lettuce (or 1/4 head iceberg and some Romaine), chopped
1/2 yellow onion, chopped
2 scallions, chopped
1/2 green bell pepper, chopped
4 oz. feta cheese, crumbled
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Dressing:
1/4 C olive oil
1/4 C Red Wine Vinegar
1 t oregano
salt and pepper
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- Mix together dressing ingredients and
refrigerate, not less than one half hour before serving the salad.
- When ready to serve, toss salad
ingredients (except cheese). Shake dressing (or stir vigorously). Add cheese and
dressing to salad and toss again. Serve.
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