Greek Peasant Salad
Instructions:
Serve this cool Mediterranean-style dish alongside grilled chicken, fish, or pork, or on its own with crusty bread. 4 kirby cucumbers (about 1 pound), not peeled 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1â„4 teaspoon salt 1â„8 teaspoon ground black pepper 2 pounds ripe red and/or yellow tomatoes (about 6 medium), cut into 1-inch chunks 1â„2 cup loosely packed fresh mint leaves, chopped 1â„3 cup Kalamata olives, pitted and coarsely chopped 1â„4 cup loosely packed fresh dill, chopped 2 ounces feta cheese, crumbled (1â„2 cup)
Makes about 61â„2 cups or 6 accompaniment servings. Prep: 25 minutes.
- With vegetable peeler, remove 3 or 4 evenly spaced lengthwise strips of peel from each cucumber. Cut each cucumber lengthwise into quarters, then crosswise into 1â„2-inch pieces.
- In large bowl, with wire whisk, mix lemon juice, oil, salt, and pepper. Add cucumbers, tomatoes, mint, olives, and dill, and toss until evenly mixed and coated with dressing. Top with feta.