Chunky Greek Salad Bowl

Reader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

8 hard-cooked eggs, peeled and cut into wedges
4 tomatoes, cut into wedges
1 cucumber, halved lengthwise, cut into 1/4-inch (6 mm) slices
1/2 cup (125 mL) sliced, pitted black olives
3/4 cup (175 mL) crumbled feta cheese
Chopped fresh parsley, to taste
Salt and freshly ground black pepper, to taste
Oregano Vinaigrette:
1/4 cup (50 mL) vegetable oil
2 tbsp (30 mL) white wine vinegar
1 clove garlic, minced
1/4 tsp (1 mL) dried oregano leaves
1/4 tsp (1 mL) sugar
Salt and pepper, to taste

Directions

In four individual salad bowls, arrange eggs, tomatoes, cucumber, and olive slices; sprinkle with cheese, parsley, salt, and pepper. Serve with Oregano Vinaigrette.

Makes 4 servings.

Oregano Vinaigrette: In glass jar with screw lid, combine oil, vinegar, garlic, oregano, and sugar. Cover and shake well. Add salt and pepper.

Makes about 1/3 cup (75 mL).