MSGID: 1:18/200.0 68e6b99c   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Greek Salad   
    Categories: Vegetables, Herbs, Squash, Cheese   
         Yield: 5 servings   
       
         2 tb Red wine vinegar   
         1 sm Garlic clove; grated or   
              - minced   
       1/4 ts Dried oregano   
       1/2 ts Kosher salt   
       1/4 ts Black pepper   
       3/4 c  Olive oil   
         1 lb Ripe red tomatoes; cored,   
              - cut in wedges   
         1    English cucumber; halved   
              - lengthwise, sliced 1/2"   
              - thick   
         1    Bell pepper; cored, halved   
              - lengthwise, sliced 1/4"   
              - thick   
       3/4 c  Kalamata olives   
         1 tb Capers; drained   
       1/2 md Yellow or red onion; very   
              - thinly sliced in rings   
         8 oz Greek feta cheese; sliced   
              - 1/2" thick   
       
     In a bowl or small glass measuring cup, whisk together   
     the vinegar, garlic, oregano, salt and pepper. Gradually   
     whisk in the olive oil, then set aside.   
        
     Arrange the tomatoes, cucumber and bell pepper in a   
     large shallow serving bowl. Scatter the olives, capers   
     and onions on top, then drizzle about half the dressing   
     evenly over the salad.   
        
     Place the slices of feta on top of the salad and drizzle   
     with additional dressing to taste. Serve at room   
     temperature.   
        
     By: Lidey Heuck   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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