Easy Greek Salad | Rachael Ray
Rach shares her recipe for an easy Greek salad made with cucumbers, tomatoes, red onion, kalamata olives, a simple lemon-EVOO dressing and fresh herbs.
It pairs perfectly with her Roasted Eggplant Dip, Greek-Style Shrimp Scampi with Ouzo, and Lemon-Garlic Rice Pilaf with Toasted Pine Nuts.
Ingredients
- 2 medium-large vine or heirloom tomatoes, seeded and chopped
- 3 Persian cucumbers, chopped or diced
- 1 small red onion, chopped
- ¾ cup pitted Kalamata olives, coarsely chopped
- 8 to 12 ounces Greek feta, coarsely crumbled
- 1 cup fresh mint, parsley, dill combined, chopped
- 2 tablespoons fresh oregano, chopped
- Juice of 1 large ripe lemon
- About ¼ cup extra-virgin olive oil (EVOO)
- Salt and pepper or red pepper flakes
Preparation
Combine salad in mixing bowl and dress with lemon juice, EVOO, salt and black or red pepper to taste.