Recipe: Greek Salad (serves 1)

Greek Salad

1 cup of mixed salad greens*
1/4 small green bell pepper, chopped
1/4 cucumber, sliced thin
1/4 small red onion, sliced
1/3 cup cherry tomatoes, halved
1/3 cup Kalamata or black olives, rinsed (optional)
2 tablespoons of feta cheese, crumbled
1 teaspoon finely chopped fresh oregano
1 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil

Chop the green pepper and cut the cucumber into thin slices. If you don't like the cucumber with skin, peel it first. Slice the onion into strips.

Place the salad greens in a salad bowl. Arrange the tomato, cucumbers and green peppers in a circle around the edge. Sprinkle the onion over the salad. Add a few olives to the salad and crumble the feta cheese in the center. Sprinkle the oregano. Add the lemon juice, olive oil and then toss the salad.

*A mixture of lettuces is especially good with a Greek salad, but iceberg lettuce or arugula also work well.

Servings: 1
Source: Detroit News; Curtrise Garner, August 25, 2005