Saturday, July 23, 2016

Greek Salad

Greek Salad

6 large ripe but firm tomatoes
2 jars artichoke hearts
2 cans medium black olives
1 large cucumber
1 red pepper
1 green pepper
1 medium white onion
Olive oil, balsamic vinegar, oregano, salt, pepper, basil, feta, garlic and Parmesan to taste. I like to use herb le Provence if available instead of the others.

Wash vegetables. Cut everything except olives and spices in chunks, not slices. Even the onion. Toss everything together. Add oregano and salt and pepper to taste. Add a couple Tablespoons each of vinegar and olive oil. Toss again. (Add what ever vinegar and oil that you need, I usually use more).

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