Greek Salad Recipe

Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

• Prep time: 15 minutes
• Yield: Serves 6.

INGREDIENTS

• 6 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 teaspoon fresh chopped garlic
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
• 1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
• Salt and freshly ground black pepper
• 3 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
• A heaping half cup crumbled feta cheese

METHOD

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.