Wednesday, March 3, 2010

Greek Salad

I did a particularly bad job photographing this salad, but despite how it looks I did like it.  Normally I would have used Kalamata (black) olives with pits.  But since we were having guests opted for the pitted green so no one would break their teeth!


1 large cucumber, chopped
3 medium tomatoes, deseeded and chopped
200 grams feta cheese
1/2 cup olives
170 grams lettuce
4 Tablespoons olive oil
2 Tablespoons lemon juice
salt, pepper, oregano, basil to taste

Combine everything but the lettuce in a large bowl and mix well. (I made this about an hour before serving and let everything marinade.) Add lettuce just before serving.

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