Greek Peasant Salad
INGREDIENTS
Makes 4 servings as side dish
- 2 tablespoons red wine vinegar
- 1 small red onion, peeled and thinly sliced
- 1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch chunks
- 1 pint grape or cherry tomatoes, halved lengthwise*
- 1/4 cup chopped fresh mint
- 1/4 cup pitted Kalamata olives, halved lengthwise
- 2 ounces block feta, cut into cubes
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
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Recipe by Anna Watson Carl
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DIRECTIONS
SHOW STEP-BY-STEP INSTRUCTIONS
Combine the red wine vinegar and red onion in a large bowl and let sit while you prepare the other ingredients. (This will take away some of the bite of the onion).
Add the cucumber, tomatoes, mint, olives, and feta to the bowl and drizzle with the olive oil, tossing gently to combine. Season with salt and pepper to taste.
Serve immediately with crusty bread to soak up the extra vinaigrette.
*I like using a combination of red and yellow grape tomatoes if they’re available.
