This recipe is from the Athens, Greece booth at the 2009 Epcot International Food and Wine Festival.
|Inside the Magic|
3 vine-ripened tomatoes, cut into 1" wedges
1 red onion, sliced into thin rings
1 cucumber, peeled and cut into 1/2" cubes
2 small green bell peppers, seeded and cut into thin strips
1 cup kalamata olives
6 oz feta cheese, coarsely crumbled
2 cups shredded romaine lettuce
3 tbsp fresh lemon juice
1/3 cup olive oil
2 tsp dried oregano
Coarse salt, freshly ground black pepper, to taste
Pita bread, for serving
- Combine salad ingredients in a large bowl.
- Drizzle the salad with lemon juice and olive oil; sprinkle with oregano. Toss until ingredients are well coated with the dressing. Season to taste with salt and pepper.
- Divide the salad on 6 plates and serve with warm toasted pita bread.
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