Dad’s Greek Salad
The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey
Ingredients
- 4 large tomatoes, seeded and coarsely chopped
- 2-1/2 cups thinly sliced English cucumbers
- 1 small red onion, halved and thinly sliced
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon dried oregano, optional
- 3/4 cup pitted Greek olives
- 3/4 cup crumbled feta cheese
