MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Salad
Categories: Vegetables, Herbs, Squash, Cheese
Yield: 5 servings

2 tb Red wine vinegar
1 sm Garlic clove; grated or
- minced
1/4 ts Dried oregano
1/2 ts Kosher salt
1/4 ts Black pepper
3/4 c Olive oil
1 lb Ripe red tomatoes; cored,
- cut in wedges
1 English cucumber; halved
- lengthwise, sliced 1/2"
- thick
1 Bell pepper; cored, halved
- lengthwise, sliced 1/4"
- thick
3/4 c Kalamata olives
1 tb Capers; drained
1/2 md Yellow or red onion; very
- thinly sliced in rings
8 oz Greek feta cheese; sliced
- 1/2" thick

In a bowl or small glass measuring cup, whisk together
the vinegar, garlic, oregano, salt and pepper. Gradually
whisk in the olive oil, then set aside.

Arrange the tomatoes, cucumber and bell pepper in a
large shallow serving bowl. Scatter the olives, capers
and onions on top, then drizzle about half the dressing
evenly over the salad.

Place the slices of feta on top of the salad and drizzle
with additional dressing to taste. Serve at room
temperature.

By: Lidey Heuck

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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