Greek Salad

Gah! Sorry about this 45-minute late post. I promised to post it Friday, but I got caught up in the things and activities I had to attend to. Just wanna share this before I sleep pre-Baguio trip. (Yes! It's today na! Woooohoooo!)

Anyhoo, on to the recipe of the Greek Salad.

This salad is just right. Not sweet, not salty, not fruity, not halaman-y. Just right. :-)

Serves 4 Prep Time 20 minutes
Cooking Time (0)

Ingredients:

• 4 tomatoes, cut into wedges
• 1 small cucumber, peeled, seeded and cubed
• 2 green capsicums, cut into strips (try green bell pepper as replacement)
• 1 onion, finely sliced
• 16 Kalamata olives (try using black olives if you can't find any of the Kalamata variety), sliced in half
• 250 g firm feta, cubed
• 3 tbsp fresh flat-leaf parsley
• 12 whole fresh mint leaves
• 1/2 cup (125 ml) olive oil
• 2 tbsp lemon juice
• 1 garlic clove, crushed

Cooking Procedure:

1. Place the tomato wedges, cucumber, capsicum, onion, olives, feta and half of the parsley and mint leaves in a large serving bowl, and toss together gently.
2. Place the oil, lemon juice and garlic in a screw-top jar, and shake until well-combined. This makes the dressing.
3. Pour the dressing over the salad and toss lightly.
4. Garnish with remaining parsley and mint.

Enjoy! Huuugs! Will be posting about Baguio next week! Abangan! :-)

PS. Got this recipe from Periplus Mini Cookbooks.