Tuesday, June 16, 2009


3 tablespoons olive oil, 1 teaspoon dried oregano, salt. Sprinkle with oregano, pour olive oil over the salad, and toss. Add feta last and sprinkle some more oregano. You need Greek oregano (rigani, ρίγανη) instead of other variations.

3 ripe tomatoes, cut in wedges
1/4 red onion, small chunks
1/2 cucumber, sliced in half-moons
1/2 green pepper
120 gram feta cheese
16 kalamata olives
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