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Classic Greek Salad

This is the perfect accompaniment to a simple Mediterranean feast of Hummus (Where Jane's up-high pigtails rock on) and warm pita bread. Also lovely as a vegetarian meal served with White Bean and Kale Minestrone or as a side dish with Lemon and Herb Roasted Chicken.

1 tablespoon red wine vinegar
1 teaspoon honey or sugar
Sea salt and pepper
3 tablespoons extra-virgin olive oil
16 (~ cup) pitted kalamata olives
1 cucumber, peeled 
1 plum tomato, cut in wedges
1/4 red onion sliced thin or use quick pickled red onion
1/3 pound feta*, cut in cubes
  1. Combine vinegar, honey, salt and pepper together in a salad bowl. 
  2. Whisk in olive oil to emulsify.  An immersion blender works nicely too.
  3. Cut olives in half.  Cut peeled cucumber in half lengthwise; seed it with a spoon, dice into half moon slices.  
  4. Add olives, cucumber, tomato, red onion and feta to salad bowl and toss gently.  

Preparation time: 10 minutes
Makes 3-4 servings


*Valbreso Feta, 100% sheep's milk feta, is a fresh cheese whose curd is preserved in brine, which gives it a characteristic flavor and texture: unique creaminess, no bitterness or aftertaste, never too salty and rich tangy taste. Store leftover feta covered in water. 



4 Comments:

Gary H
I think Steve and Darrel are both very observant! Salad looked good too... ;-)
September 21, 2011, 2:44 pm

Laura McCord
Love the hair! BTW, you look great in black - never noticed that. Yummy looking salad. Keep those videos coming... I need all the help I can get!
September 21, 2011, 3:03 pm

Rose Coveney
The pepper mill you used is not included in Kitchen Gadgets. Where might I find one like it?
September 21, 2011, 10:24 pm

Bob Rice
I absolutely love this format. wonderful to watch, but also very informative so that anybody can follow along. The short video makes it easy. I'm hooked.
September 22, 2011, 8:47 am

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