26 April, 1986

Greek Salad Ocean Mermaid | Gourmet Magazine

This salad goes nicely with Greek Grilled Marinated Chicken. Refrigerate any left-overs for a pita sandwich the next day.

Greek Salad Ocean Mermaid ingredients (10)
Makes 6 to 8 servings
4 large tomatoes
1/2 cucumber
1 small green pepper
1 small onion
1/2-lb. Feta Cheese
12 Kalamata olives
1 tsp crumbled dried basil
Cracked black pepper

1/4 cup olive oil
2 Tbsp red wine vinegar

Greek Salad Ocean Mermaid Directions
Prepare fresh vegetables and toss together
Core tomatoes and cut into 3/4-inch chunks.

Peel cucumbers and halve lengthwise. Seed cucumbers, and cut cross-wise into 1/2-inch slices.

Thinly slice green pepper and onion.

Toss all vegetables together.

Add dressing and marinate at room temperature
To vegetables, add Feta, olives, basil, and black pepper. Drizzle with olive oil and vinegar, and toss well.

Allow to sit at room temperature for thirty (30) minutes before serving.

Greek Salad Ocean Mermaid Notes

  • When in season, Vidalia® Onions are my first choice. When they are out of season, I use sweet white or red onions.

  • Adapts Author unknown. "Article title unknown." Gourmet Apr. 1986: page unknown. Print.

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Page Last Modified 12 July 2016

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