DR. WEIL GREEK SALAD

DR. WEIL GREEK SALAD image

Yield 4-6

Number Of Ingredients 18

Previous Next

Oil and Vinegar Dressing:
1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 large garlic cloves, mashed
2 tablespoons dried oregano
Salt and freshly ground black pepper
Salad:
2 teaspoons salt
1 medium red onion, halved and thinly sliced
3 medium tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/4 cup chopped fresh basil
1/2 cup pitted and halved Kalamata olives
2 Tablespoons chopped fresh Italian parsley
6 ounces feta cheese, sliced
6 lemon wedges

Steps:

1) Combine all of the ingredients in a jar, shake well, and let stand for 30 minutes to let the flavors blend. Leftover dressing may be stored in the refrigerator for up to 5 days. 2) In a bowl, combine the salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes, then rinse and drain well. 3) In a large bowl, toss the tomatoes, cucumbers, and bell peppers with the basil and enough of the Oil and Vinegar Dressing to coat the vegetables well. Adjust the seasonings as desired. Arrange in a high mound on a serving platter; top with the olives, parsley, feta, and lemon wedges; and serve.