Try to use good feta imported from Greece (it is creamier and not as salty). I am also partial to the use of good greek olive oil and kalamata black olives.
- 2 large tomatoes
- 1 cucumber
- 1 medium onion, sliced
- 1/4 lb Feta cheese crumbled
- Black olives, optional
- Olive oil
- Fresh ground black pepper
- Oregano, optional
Cut tomatoes into wedges. Slice and peel cucumber. Combine in bowl with onion and feta.
Pour oil-vinegar dressing over salad ingredients.
Mix 2 parts olive oil to
1 part vinegar
Salt and fresh ground black pepper to taste
Mix ingredients and shake well.
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Source: Vefa Alexiadou Greek Cuisine
Submitted By: Sari Vlahakis