© JACQUES & COMPANY 2011
Makes 4 servings
1 whole English cucumber, peeled
4 medium tomatoes, ripe
1 cup red onion, sliced
1 cup sweet red pepper, sliced
1 cup kalamata olives, pitted
1 cup feta cheese (imported), crumbled
1/2 tablespoon dried oregano
1/4 cup wine vinegar
1/2 cup olive oil
Blanch the tomatoes in boiling water for 10 seconds, chill in ice water and peel. Slice the tomatoes into wedges. Cut the cucumber into 1/4” thick slices.
In a large salad bowl, gently combine all the ingredients together with salt and pepper to taste. Serve on a bed of butter lettuce with a basket of crusty bread.
Wine Suggestion: A crisp Sauvignon Blanc.