Alice Waters’ Greek Salad

In honor of National Nutrition Month, we are sharing simple, healthy, delicious, and fun recipes for you to try all week!

Greek Salad [from Alice Waters’ The Art of Simple Food]
4 servings

Cut out the stem end and cut into wedges: 2 small ripe tomatoes
Season with: Salt
Peel, cut in half lengthwise, and thickly slice: 1 medium cucumber
(If the seeds are large, remove them by scraping a spoon down the center of the halved cucumber.)
Peel and thinly slice: 1/2 small red onion or 5 green onions
Cut in half, core and seed, and slice thin: 1 small sweet red pepper
Rinse (and if you prefer, pit): About 1/4 cup black olives (2-3 olives per person)
Break up or cut into small pieces: 4 ounces feta cheese
Make a vinaigrette. Mix:
2 teaspoons red wine vinegar
1 teaspoon lemon juice (optional)
2 teaspoons fresh oregano, chopped
Salt and fresh-ground black pepper
Whisk in: 6 tablespoons extra-virgin olive oil

Season the cucumbers and onions with salt. Taste the tomatoes and season again if they need it. Gently toss the vegetables with about three quarters of the vinaigrette. Taste and add more salt or vinegar as needed. The salad can sit for a few minutes to let the flavors blend together. Just before serving, gently toss the salad again and garnish with the cheese and olives. Spoon over the remaining vinaigrette.

Variations:
-Serve the salad over a few leaves of romaine or other lettuce.
-Dried oregano may be substituted for fresh, but use only 1 teaspoon
-A Greek salad is a hearty dish; wish some crusty bread, it could be the main event of a dinner

Enjoy! Let us know if you try this recipe!

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