Greek Salad Any Greek worth his taramasalata knows that a Greek salad can't possibly contain lettuce and tomatoes because local salad greens are gone by the end of June and local tomatoes don't ripen until mid-July. That's why true Greek salads have cucumbers instead of salad greens. Makes 6 Servings
	Ingredients: 1 medium red onion 2/3 cup plus 2 tablespoons good red wine vinegar (the Greek Glykadi if you can get it) 3 to 4 large Kirby cucumbers or 2 medium waxy cucumbers 1 large, ripe tomato 2 tablespoons extra-virgin olive oil 1 teaspoon crushed oregano (preferably the Greek variety) Kosher salt and freshly ground black pepper to taste 3 ounces feta cheese, crumbled or cut into small cubes 8 kalamata olives, pitted and quartered, lengthwise
	Instructions: 1. Cut the onion into very thin rings. 2. Put it in a shallow bowl with 2/3 cup vinegar and marinate 30 minutes, tossing a few times. 3. Meanwhile, trim cucumbers, halve lengthwise, and cut into half-moon shapes, about 3/8 inch thick. Put into a mixing bowl. 4. Core tomato, halve, then cut into wedges. 5. Halve wedges and add to the cucumber. 6. Drain the onion and add to the cucumbers and tomato. 7. Put olive oil, oregano, salt, pepper, and remaining 2 tablespoons vinegar in a small mixing bowl or large cup. 8. Mix and add to vegetables. 9. Toss well and let sit, covered 30 minutes to 1 hour at room temperature. 10. Add feta and olives. Toss. 11. Check for seasonings. Cooking Tip Though they're thought of more for pickles, I like to use Kirby cucumbers fresh because they have a less watery flavor than most waxy cucumbers.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop