Tuesday, August 26, 2008
It's painfully un-authentic, but to me anything with Kalamata olives and Feta is Greek. As you can probably conclude, I've never been to Greece and I've only had real Greek food a handful of times.
But anyway, I love this salad because it is so fresh and crisp, and the flavors are simple and wonderful.
1/2 red onion, thinly sliced
2 stalks celery, thinly sliced
2 tomatoes, seeded, cored, and diced
1/2 English cucumber, thinly sliced
1/2 red bell pepper, cut in thin strips
1/2 green bell pepper, cut in thin strips
1/4 cup Kalamata Olives, quartered
4 oz Feta, crumbled
juice of 1 lemon
1 clove garlic, minced
1 tbsp olive oil
Soak the onion in cold water for about 15 minutes, then drain.
Combine onion, celery, tomatoes, cucumber, bell peppers, olives, and feta in a bowl and toss to combine.
Add the lemon juice, olive oil, garlic, and a little salt and pepper and mix well.