Demeter Greek Salad

Who doesn't love Greek salad? Simple, crisp, and flavorful... it accompanies anything and everything beautifully!

Having been to Greece a number of times, I learned that a true Greek village salad does not typically include lettuce. It consists simply of cucumbers, green peppers, tomatoes, red onion, olives, and feta cheese topped with a simple vinaigrette. If your preference is to add lettuce, then use about 1 head of Romaine torn into bite sized pieces. This recipe is named for the Greek Goddess of Bountiful Harvest. Enjoy!

3 large ripe tomatoes, chopped (I often use Roma tomatoes)
1 English cucumber (the long thin ones), peeled and chopped
1 small red onion, sliced into thin rings
1 green pepper, chopped
1 cup crumbled feta cheese
3/4 cup Kalamata olives, pitted and sliced
Optional: 1 head of Romaine lettuce, torn into bite sized pieces

In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, green pepper, and onion. Sprinkle feta cheese and olives over salad. Serve with Greek Salad Dressing.

Greek Salad Dressing
3/4 cup olive oil
1 cup red wine vinegar
1 teaspoon garlic powder
2 teaspoon dried oregano
2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon Dijon-style mustard

This recipe will fit into one of the Good Seasons salad dressing carafes. Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended.