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Greek Salad

The Best Greek Salad

by Ellen Fruchtman, President

This recipe from Cooking Classy is tried, true, and quite beautiful to serve! Did I mention it’s also easy?

Dressing

6 tablespoons olive oil

1 ½ tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 ½ teaspoons minced garlic

1 teaspoon dried oregano

¾ teaspoon honey

Salt to taste

Salad

4 medium Roma tomatoes, diced

1 medium English cucumber (option to peel) and sliced into half moons

½ small red onion, thinly sliced or diced

1 small green or yellow pepper, chopped (seeds removed)

¾ cup Kalamata or black olives, drained and sliced

4 ounces crumbled feta cheese (about 1 cup)

1 medium avocado (not too soft), diced

Add all of the dressing ingredients to a small mixing bowl and whisk to blend. Season with salt to taste and store in refrigerator until ready to use.

Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl

Drizzle dressing over top and gently toss. Add dressing within a few minutes of serving for best results!

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