Zombra The Greek Salad


I had the opportunity to attend the Caring Place Community Kitchen in the month of August. I had not been to this kitchen for a long time.

This kitchen started with a Greek Salad. The dressing was really nice.

Ingredients

  • 6 firm ripe tomatoes cut into 1″ chunks
  • 1 large red onion, coarsely diced
  • 2 long cucumbers, unpeel, cut into 1/2″ cubes
  • 2 each green and red bell peppers, stemmed, seeded and cut into 1/2″ squares
  • 6 to 8 oz feta cheese coarsely crumbled
  • 1/2 cup Greek Kalamata olives, seeded, half
  • 4 tablespoons minced fresh mint leaves or parsley
  • a few heads of Romaine lettuce, torn to bite size pieces, washed and spin dried or towel dried

Greek Salad Vinaigrette

  • 1 large clove of garlic, finely minced
  • 1 teaspoon salt
  • 1 small bunch fresh mint leaves lightly packed (about 1/2 cup)
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon sugar
  • 3/4 cup fruity extra-virgin olive oil
  • 1/4 cup red wine vinegar

Source: Caring Place Community Kitchen

Instructions

Gently toss together the tomatoes, onion, cucumber, lettuce and peppers.
In a small bowl, combine garlic, salt, mint leaves, oregano, thyme, sugar, olive oil and vinegar.

Transfer to a glass jar, cap tightly and store in a cool place for several hours.

Bring to room temperature before using, shaking the jar vigorously to blend before using.
Topped the salad with olives and feta cheese before serving.

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