Greek Salad

This recipe is a tribute to my friend Aubrey who introduced me to Greek Salad. She's head over heels for one from a local pizza joint and served it at her bridal shower this summer. I took one bite and understood. What's not to love? Creamy tangy feta, plump cherry tomatoes, crisp cool cucumbers, rich Kalamata olives, and crunchy red onion, all showered in a lemon, olive oil, and tangy red wine vinaigrette. Don't forget the oregano... that's what makes this salad so deliciously Greek!

I didn't have Tony's original recipe so I created my own. But I think I got it right. Along the way I learned that authentic Greek salad doesn't include greens. I had previously titled a Mediterranian inspired salad I posted as "Greek". I fixed my mistake right away. This is a true Greek salad- no lettuce in sight.

INGREDIENTS
1 pint cherry tomatoes, halved
1 cucumber, chopped
handful of kalamata olives, pitted and halved
red onion, sliced
5 oz feta cheese, cut into small cubes or crumbled
fresh parsley, chopped, to taste
freshly squeezed lemon juice, to taste
1 tsp. dried oregano (Greek preferred)
1 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine tomatoes, cucumber, olives, onion, and feta in a large bowl. Sprinkle with oregano and toss. Dress with lemon juice, red wine vinegar, olive oil, salt and pepper, to taste. Add the fresh parsley and toss gently to coat.

Serves 4- 6.