Recipe: Greek Salad for Sue

Greek Salad
The simple Greek salad that appears on every taverna table is no culinary groundbreaker. What makes it so special in Greece is the intense flavor of the local Tomatoes and Cucumbers, so use the best-quality produce you can find. In most instances, the salad is dressed simply with virgin Olive oil, but fresh lemon juice or Vinegar can also be added.

Dressing
1/2 cup (4 fl oz/125 ml) virgin Olive oil
2-3 tablespoons fresh lemon juice
3 tablespoons dried Oregano
Freshly cracked Pepper
1 clove Garlic, finely minced (optional)

2-3 cups (2-3 oz/60-90 g) torn assorted salad greens such as romaine (cos), escarole (Batavian endive) or fris e
4 small ripe Tomatoes, cored and cut into wedges
1 large cucumber, peeled, seeded and cut into wedges
1 red (Spanish) onion, thinly sliced into rings
2 small green bell peppers (capsicums), seeded, deribbed and thinly sliced crosswise into rings
1/2 lb (250 g) Feta cheese, coarsely crumbled
20 Kalamata olives

To make the dressing, in a bowl, stir together the Olive oil, lemon juice, Oregano, cracked Pepper to taste, and the Garlic, if using. Set aside. In a large salad bowl, combine the greens, Tomatoes, cucumber, onion and bell peppers. Drizzle the dressing over the top and toss gently to mix. Sprinkle the Feta cheese and olives over the top and serve.