salad does not usually contain lettuce, but rather is an
enticing selection of colorful vegetables with an olive oil
dressing. If you leave out the lettuce, you will need to double
the cucumbers and tomatoes, then marinate the salad for an hour.
Greek kalamata olives ripen until they are a deep purple and
then are cured in brine or oil. Look for pitted olives.
Try fresh herbs in the summer.
¾ cup Greek olive oil
white balsamic vinegar
teaspoon seasoning salt
teaspoon ground black pepper
teaspoon dried thyme
teaspoon dried basil
teaspoon dried oregano
1 cucumber, peeled and cut into smaller pieces
Italian tomato, diced
chopped red onion
cup crumbled feta cheese
kalamata olives, pitted and sliced
heads iceberg lettuce, rinsed and dried
In an extra large bowl, whisk the oil, vinegar,
thyme, basil and oregano until well blended.
2. Add the
cucumbers, tomato, onion, feta cheese and olives.
well, then refrigerate for 1 hour.
3. Just before
serving, toss the marinated vegetables with
lettuce, just until mixed.
Makes 8 large side salads