Title: Salata Horiatiko - Village Salad
Categories: Greek Salad
Yield: 6 Servings

		Karen Mintzias
4	md	Tomatoes
2		Slender green cucumbers
1		Sweet green pepper
2	md	Onions, sliced
125	g	Feta cheese
1/2	c	Black olives
LATHOXITHO (DRESSING
1/2	c	Olive oil
1/4	c	Wine vinegar
2	ts	Chopped oregano or parsley
1		Garlic clove, crushed
1/2	ts	Salt
		Freshly ground black pepper

If peeled tomatoes are desired, pour boiling water over them and leave for 10 seconds. Drain and peel. Cut tomatoes into wedges. Peel cucumbers thinly and halve lengthwise. Cut in 1 cm (1/2 inch) slices. Wash, core and seed pepper and remove white membrane. Halve and cut into thick strips. Separate onion slices into rings. Place prepared ingredients in a bowl, dice the feta cheese and put on top with the olives. Pour on dressing just before serving.

For dressing: Combine ingredients in a bowl and beat well with a fork or put in a screw top jar, seal and shake well. Beat or shake again just before serving.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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