Minty Greek Salad
I am a big fan of Greek salads, but at restaurants I seem to find myself always picking the vegetables and cheese out of the lettuce. One day I thought, why make it with lettuce at all? This recipe is just veggies and feta. I love it!
Recipe information
Yield
serves 4
Ingredients
2 cucumbers, peeled and cut into chunks
16 pitted green olives
16 pitted black olives, such as kalamata
24 grape tomatoes, halved
2 cups feta cheese, crumbled
1/4 cup olive oil
2 tablespoons fresh lemon juice
Pinch of salt and pepper
1 tablespoon fresh mint, chopped
Preparation
In a large bowl, combine the cucumbers, olives, tomatoes, and feta cheese. In a small bowl, mix the olive oil and lemon juice. Pour the dressing mixture over the vegetables. Season with salt and pepper to taste. Garnish with the mint.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
