Greek Village Salad: Salty Meets Sweet
Pointe Viven - Jesse Bluma. All rights reserved.
My sister gave me an authentic Greek cookbook by the renowned Vefa Alexiadou. I have been cooking my way through the book. This salad is my version of the one in her cookbook, "Greek Village Salad". The perfectly salty ingredients of this salad go well with a chocolate dessert.
Salad
2 organic tomatoes, sliced into eighths as a flower
1 organic cucumber, sliced into rounds
red onion to taste, sliced
Kalamata olives
feta cheese, sprinkled on top
2 hard boiled eggs (Place eggs in a saucepan. Cover with water by 1 inch. Bring water to a boil over medium heat. Cover and remove when water reaches a boil. Set aside for 12 minutes.)
parsley, snipped on top
salt to taste
black pepper to taste
squeeze of organic lemon
Dressing
2 parts olive oil
1 part red wine vinegar
Pinch of dried oregano
Salt to taste
Pepper to taste
Whisk dressing ingredients together in a bowl.
Arrange salad on a plate or serving dish.
Drizzle dressing on salad.
Make this salad and serve with my chocolate cookies made with good ingredients and quality control.
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