Greek flavors are so delicious, and I especially enjoy them in the summertime. I somehow came across this recipe for chopped Greek salad and made it a few days later- I was glad I did. This salad is so fresh and flavorful, using a bounty of summer veggies, and it keeps well in the fridge for a few days, too. When you make the dressing, using a blender is important, to emuslify the ingredients; it makes the oil/vinegar mixture creamy! It's amazing what a blender can do sometimes. My blender was actually being used to house some cold Spanish soup (recipe later) so I used my immersion blender for the dressing.
Chopped Greek Salad
adapted from the Chicago-Sun Times
1 tablespoon red wine vinegar
1 teaspoon dried oregano1 garlic clove, crushed through a press
1/4 cup extra-virgin olive oil
1 medium green or yellow bell pepper, cored, seeds and ribs removed, cut into 1/2-inch dice
1 cucumber, scrubbed, halved length- wise, seeds removed, and cut into 1/2-inch dice (or use 1/2 English cucumber -- no need to scrub or discard seeds)
2 large ripe tomatoes, seeded and cut into 1/2-inch dice
2 scallions, white and green parts, coarsely chopped
1/2 cup crumbled feta cheese
1/3 cup coarsely chopped pitted kalamata olives
Salt and freshly ground black pepper to taste
1. Pulse vinegar, oregano and garlic in a blender to combine. With the machine running, gradually add oil through the top vent.
2. Combine bell pepper, cucumbers, tomatoes, scallions, feta and olives in a medium bowl. Add dressing and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 1 hour. Serve chilled.
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