This dish is great just to have on hand in your refrigerator to snack on.  In my house, there’s almost always a container of it.  It makes a great appetizer or a perfect light meal. And, it goes really nicely on some freshly made pita bread (see my prior post for the pita recipe).

Greek Salad

10 oz tomato (cherry, grape and/or yellow pear halfed or romas cut up)
1/2 red onion cut into 1/16 inch strips
1/2 large cucumber cut into 1/8 inch slices, then quartered
2 cups distilled white vinegar
1 tablespoon freshly chopped basil
1 teaspoon freshly chopped oregano
1 teaspoon fresh thyme
2 cloves garlic, crushed
1 tablespoon olive oil
1 pound deli style (marinated, not pickled), pitted calamata and green greek olives
10 oz container of crumbled feta cheese

In a large bowl, soak tomatoes, cucumber and red onion in vinegar for 20 minutes.  Pour into a collander and let strain 20 mintues more.  Put mixture back into the bowl and toss with olives, basil, oregano, thyme, garlic and olive oil.  Top with feta cheese.  Serve plain or with pita. Keeps in frefrigerator a week or more.

Eat well!

Trish