Classic Greek Salad

Makes about 4 servings.


3 medium vine-ripe tomatoes, cut into chunks

1 small red onion, sliced thin

1 seedless cucumber, sliced into bite-sized pieces

2 small green and/or red bell pepper, cut into chunks

1cup pitted Kalamata black olives, halved

ΒΌ cup chopped parsley and a few sprigs for garnishing

3 Tbsp Flying Olive Koroneki, Picual, Arbosana, or any Flying Olive mild-medium single varietal EVOO

1-2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 teaspoon dried oregano

1/2 cup crumbled feta cheese (try to get real, imported Greek feta)

Coarse salt and black pepper

*1-2 anchovy filets per salad (optional)*


Combine vegetables, olives, and parsley in a large bowl. Sprinkle feta on the top of salad.  Add anchovies if desired.  Combine oil, vinegar, and oregano in a small jar with a lid or in a bowl.  Shake vigorously or whisk to combine oil and vinegar and pour over salad.  Season with salt and pepper and let the salad marinate until ready to serve.  Serve salad with warm pita bread.

Submitted by Barb L.