Greek Salad

Considering feta cheese and Kalamata olives are two of my favorite foods, it's no wonder I enjoy Greek salad as much as I do.

The key to a perfect Greek salad is to use fresh lemon juice, and to purchase good quality feta and olives. Cheap feta cheese is too salty, while cheap olives are definitely inferior in taste and not worth the money. For my London area readers, I would highly recommend you visit Perfect Bakery, located at 116 Hamilton Road here in London. Perfect Bakery offers a wide variety of European pastries and a good selection of Greek groceries, including the best sheep's milk feta cheese and colossal Kalamata olives in the city.

On the menu with baked gigantes beans in tomato sauce and Greek tomato rice.

Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on January 26, 2008 The classic Greek salad — fresh, robust and zesty Preparation: 20 minutes Print this recipe Salad: 1 small red bell pepper, cut into thin strips 1 small green bell pepper, cut into thin strips 1 small yellow bell pepper, cut into thin strips 2 large firm tomatoes, chopped 2 to 3 cups mixed greens, torn into bite-sized pieces 1 Spanish, red or yellow onion, sliced into rings 1 scallion, chopped 1 small cucumber, sliced 1 to 1 1/2 cups feta cheese, crumbled 1 cup Kalamata olives, pitted and chopped Dressing: 1/3 cup olive oil 1/3 cup red wine vinegar juice from 1 lemon 1 teaspoon dried thyme 1 teaspoon dried basil fresh cracked black pepper to taste Instructions: In a large bowl, combine the vegetables, feta cheese and olives. In a small bowl, whisk together the oil, vinegar, lemon juice, thyme, basil and black pepper. Pour over vegetables and toss. Makes 6 to 8 servings