Greek Salad | New Soul Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipes Courtesy of Chef Jernard Wells
Ingredients
- 4 large ripe tomatoes, cut into chunks
- 1 cucumber, sliced into 1⁄2 inch thick quarter moons
- 1 red onion, small diced
- 1 green bell pepper, rough chopped
- 1⁄2 cup Kalamata olives, pitted
- 7 ounces feta cheese, cubed or crumbled
- Fresh oregano leaves (or dried oregano) for garnish
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 tablespoon of honey
- Salt and black pepper to taste
- 1 teaspoon fresh oregano leaves
Instructions
- In a large salad bowl, combine the tomatoes, cucumber, red onion, and green pepper. Add the Kalamata olives and feta cheese on top of the vegetables.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey dried oregano, salt, and black pepper and fresh oregano. Drizzle the dressing over the salad. Gently toss the salad to combine all the ingredients and coat them with the dressing.
- Garnish with fresh oregano leaves. Serve immediately or refrigerate for a while to let the flavors meld together before serving.