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2 lb medium tomatoes 1 kg
2 medium cucumbers 2
2 green bell peppers 2
1 medium red onion 1
6 oz feta cheese 175 g
3/4 cup kalamata olives 175 mL
Vinaigrette
3-5 sprigs fresh mint 3-5 sprigs
3-5 sprigs fresh oregano 3-5 sprigs
7-10 sprigs parsley 7-10 sprigs
3 tbsp red wine vinegar 45 mL
salt and pepper to taste
1/2 cup extra-virgin olive oil 125 mL
Cut each tomato into 8 wedges, then cut each wedge in half. Peel the cucumbers. Trim and cut each cucumber lenghtwise in half. Scoop out the seeds from each cucumber half with a teaspoon. Cut the cucumber halves lenghtwise into 2-3 strips, then gather the strips together and cut them crosswise into 1/2-in/1-cm pieces.
Cut around, pull out and discard each bell pepper core. Halve the peppers, scrape out the seeds and cut away the white ribs. Set each half cut-side down, flatten it with the heel of your hand and slice it lenththwise into strips. Cut the strips into dice.
Peel and trim the red onion. Cut the onion crosswise into thin rings. Separate the rings with your fingers.
Put the tomatoes, cucumbers, bell peppers and onion rings in a large bowl.
Vinaigrette
Strip the mint, oregano and parsley leaves from the stems and coarsely chop the leaves.
In a small bowl, whisk together the red wine vinegar, salt and pepper. Gradually whisk in the oil so the vinaigrette dressing emulsifies and thickens slightly.
Add the chopped herbs, then whisk the dressing and taste for seasoning. Pour the dressing over the top of the vegetables. With large metal spoon, toss the vegetables thoroughly in the herb vinaigrette dressing.
Cut the feta cheese into 1/2-in/1-cm strips. Gather the strips together and cut crosswise into cubes.
Add the olives and feta cheese to the vegetables and gently toss again. Taste the salad for seasoning.
2 lb medium tomatoes 1 kg
2 medium cucumbers 2
2 green bell peppers 2
1 medium red onion 1
6 oz feta cheese 175 g
3/4 cup kalamata olives 175 mL
Vinaigrette
3-5 sprigs fresh mint 3-5 sprigs
3-5 sprigs fresh oregano 3-5 sprigs
7-10 sprigs parsley 7-10 sprigs
3 tbsp red wine vinegar 45 mL
salt and pepper to taste
1/2 cup extra-virgin olive oil 125 mL
Cut each tomato into 8 wedges, then cut each wedge in half. Peel the cucumbers. Trim and cut each cucumber lenghtwise in half. Scoop out the seeds from each cucumber half with a teaspoon. Cut the cucumber halves lenghtwise into 2-3 strips, then gather the strips together and cut them crosswise into 1/2-in/1-cm pieces.
Cut around, pull out and discard each bell pepper core. Halve the peppers, scrape out the seeds and cut away the white ribs. Set each half cut-side down, flatten it with the heel of your hand and slice it lenththwise into strips. Cut the strips into dice.
Peel and trim the red onion. Cut the onion crosswise into thin rings. Separate the rings with your fingers.
Put the tomatoes, cucumbers, bell peppers and onion rings in a large bowl.
Vinaigrette
Strip the mint, oregano and parsley leaves from the stems and coarsely chop the leaves.
In a small bowl, whisk together the red wine vinegar, salt and pepper. Gradually whisk in the oil so the vinaigrette dressing emulsifies and thickens slightly.
Add the chopped herbs, then whisk the dressing and taste for seasoning. Pour the dressing over the top of the vegetables. With large metal spoon, toss the vegetables thoroughly in the herb vinaigrette dressing.
Cut the feta cheese into 1/2-in/1-cm strips. Gather the strips together and cut crosswise into cubes.
Add the olives and feta cheese to the vegetables and gently toss again. Taste the salad for seasoning.
