Greek Salad By Faith Hill Recipes

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Steps:

• Get out your loveliest large deep platter.
• Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive and anchovies, if using, in rows on top of the lettuce.
• In a small bowl, shisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.
• I buy domas at the deli and place a few of them on the try as well.

Steps:

• Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, anchovies, and grape leaves, if using, in rows on top of the lettuce.
• In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.

Steps:

• Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
• Lightly season, then serve with crusty bread to mop up all of the juices.