Sunday, July 17, 2011

Greek-Style Tomato and Cucumber Salad

This refreshing salad is light, yet satisfying. The red wine vinaigrette with oregano gives it a distinctly Greek flair.

You can peel the cucumbers, if you like. I prefer to leave the skin on, for color and extra nutrition. Slice the cucumbers as thin as you like, but no thicker than 1/4 inch.

This salad is shown in the photo above with our Pan-Grilled Pita Wedges - a perfect accompaniment for sopping up all the delicious dressing!


3 or 4 large fresh tomatoes, cored and cut into large bite-size pieces
1 medium cucumber, halved lengthwise and then sliced into half-circles
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small scallion, white and green parts, finely chopped
1 small clove garlic, crushed through a press or finely minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground dry mustard
Salt and freshly ground black pepper to taste

In a large bowl, combine the tomatoes and cucumber.

In a smaller bowl, whisk together the olive oil and vinegar until blended, and then whisk in the remaining ingredients.

Pour the dressing over the tomatoes and cucumbers, and gently toss. Allow the vegetables to marinate in the dressing for at least 20 minutes.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings

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