Monday, February 14, 2011

Chopped Greek Salad with Lemon Caper Dressing

This recipe is so refreshing. This winter as you're eating this you'll have a refreshing taste of spring. This is from my Stonewall Kitchens cookbook. I make this along with my homemade pizza, or just by itself with crusty garlic french bread.

Chopped Greek Salad with Lemon Caper Dressing

For the salad:
2 medium cucumbers, peeled and cut into 1/2 inch cubes (about 3 cups)
2 large green bell peppers, cut into 1/2 inch squares
1 large red onion, chopped (about 1 cup)
2 cups crumbled feta cheese
1 cup pitted black Kalamanta olives
2 ripe medium-large tomatoes, cut into 1/2 inch cubes

For the dressing:
Juice of 1 large lemon (about 1/3 cup)
1/2 cup olive oil, preferably a rich greek variety
freshly ground black pepper
1/4 cup minced fresh parsley leaves
2 tablespoons drained capers

To make the salad: On a large serving plate, make a small pile with half of the cucumbers. Place a pile of half of the peppers next to it, and then half of the red onions, half of the feta, and half of the olives working around half the platter. Repeat with the remaining cheese and vegetables working your way around the entire plate. Place the tomatoes in the center. The idea is to intersperse all the colors and shapes in an attractive pattern around the plate.
To make the dressing: In a small bowl, whisk together all the ingredients. The salad and the dressing can be made several hours ahead of time;cover and refrigerate them separately.

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