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Saturday, October 13, 2007

Greek Salad

To me, a greek salad done right is the epitome of healthy eating. And "done right" means no lettuce, no croutons. A greek salad shouldn't be some greek-inspired toppings added to a standard salad, it should be a totally different creation.

Greek Salad

5 medium or large plum tomatoes
2 cucumbers
1/2 small red onion
16 black olives, pitted and sliced
1/2 cup crumbled feta cheese*
1/4 cup olive oil
2 teaspoons lemon juice
1/2 tsp Coarse Sea Salt
1/8 tsp Pepper

1. Peel cucumbers in alternating strips at 1/2 inch intervals, leaving about half the peel intact, like this:
2. Dice tomatoes and cucumbers into 1/2" wedges.
3. Dice onion into 1/4" pieces.
3. In large bowl, combine tomatoes, cucumber, onion and olives. Toss with olive oil, lemon juice, and salt and pepper. Sprinkle feta cheese over salad, toss again lightly, and serve.


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