Saturday, July 16, 2016


Everyone loves a classic Greek Salad. This salad is Italian because I used Italian black olives (Gaeta) instead of Kalamata olives and ricotta salata cheese in place of Greek feta cheese.

2 T (30 ml) fresh lemon juice
1 T (15 ml) white wine vinegar
2 t (10 ml) fresh or freeze-dried oregano leaves
1 clove garlic, minced
Salt and freshly ground black pepper
¼ cup (60 ml) extra-virgin olive oil

12 oz (375 g) cherry tomatoes, cut in half
½ English cucumber, cut in half, lengthwise and sliced ¼-inch (6 mm) thick
½ red onion, diced
1 orange or red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
½ cup (125 ml) pitted black Italian (Gaeta) olives
8 oz (250 g) ricotta salata cheese, coarsely crumbled

In a small bowl whisk together the lemon juice, oregano, garlic, and season to taste with salt and pepper.
While whisking, slowing pour in the olive oil and whisk until completely combined.

Place the salad ingredients in a bowl and gently toss.

Add salad dressing and toss to combine.

Serves 4 to 6

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