Doctor's Review: Medicine on the Move

September 22, 2017

© Jennifer May

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Greek salad

Easy recipes for simple summer salads

This is one of those salads that makes you love summer. All the key ingredients are at their peak at exactly the same time, and for that little window, you can eat this every single day. Serve with pita or other fresh bread, and it’s a meal in itself.


2 tsp. (10 ml) red wine vinegar
1 tsp. (5 ml) lemon juice
1 garlic clove, crushed into a paste with the side of a knife
1 tbsp. (15 ml) chopped fresh oregano or 1 tsp. (5 ml) dried
½ tsp. (2.5 ml) salt
1 small red onion, diced
6 tbsp. (90 ml) olive oil
2 large cucumbers (or 4 to 5 small), peeled, quartered and sliced into 1-inch (2.5-cm) chunks
2 or 3 medium tomatoes, cored and cut into wedges
1 small sweet red pepper, cut into large dice
½ c. (125 ml) pitted kalamata olives, coarsely chopped
6 oz. (180 g) feta cheese, cubed or crumbled
½ c. (125 ml) coarsely chopped fresh flat-leaf parsley


Combine the vinegar, lemon, garlic, oregano, salt and red onion in a large bowl. Let the mixture sit for 10 minutes. Stir in the olive oil, then add the cucumbers, tomatoes, pepper, olives, feta and parsley to the bowl, gently folding them into the dressing. Let the salad sit for a few minutes, taste, and adjust for salt if necessary. Serves 4.

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