Saturday, September 3, 2016

Greek Feta Salad

Historic Queen Creek Olive Mill offers a great tour explaining the process of growing, harvesting and processing olive oil. Shopping in their unique store and restaurant is an additional surprise. You can pick up a copy of Tastes & Treasures there.

Greek Feta Salad

1 small head of Romaine lettuce, torn into bite-size pieces
3 tomatoes cut up, or grape tomatoes
1 onion, thinly sliced
1 green pepper, seeded and chopped
1 cucumber, peeled and sliced
1 cup green or black olives
1/2 lb. Feta cheese, sliced or cut into chunks

Dressing ingredients:
1/4 cup Greek extra virgin olive oil
2 tablespoons Red Wine Vinegar
1 pinch oregano
salt and pepper to taste

Chill lettuce. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing