Greek Salad
Karen & Murray Riss
INGREDIENTS
2 cucumbers (or one English cucumber)
3 medium Roma (winter) or Ripley (summer) tomatoes
1/3 large avocado
20 slivers red onion
10-20 olives, pitted
¼ c. feta
Olive oil
Red wine vinegar
DIRECTIONS
Peel and slice cucumbers. Cut tomatoes into thin wedges. Mix in serving bowl. Dice avocado into mixture. From a halved red onion, slice about 20 1/8-inch slivers and add to mixture. Add olives. Drip four tablespoons olive oil over the mixture, and add about two tablespoons red wine vinegar. Crumble feta on top.
If you liked this recipe, please support the No-Go Gala and honor our cooks with a gift to MIFA!
We would love to add more recipes to our cookbook, so please submit your recipe here.