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(POSTED: April 27, 2006)
Greek Salad and Rhodes Dip
 Greek Salad (serves 4)
Ingredients
| 4 large tomatoes |
1 large green pepper |
| 1 cucumber |
4 tablespoons olive oil |
| 1 large onion |
1 tablespoon vinegar |
| 10 kalamata olives |
1 teaspoon salt |
| 250 gr. Feta cheese |
1 teaspoon oregano |
Preparation:
Wash tomatoes, cucumber and pepper well.
Cut tomatoes into wedges.
Slice the pepper.
Peel the cucumber and onion and slice thick.
Cut the feta cheese into thick cubes.
Place everything on a large salad platter.
Add the olive oil and vinegar.
Season with salt and oregano, then toss.
Preparation time, 8 minutes
Rhodes Dip with kalamata olives (serves 8)
Ingredients
| 250 gr. kalamata olives |
| 3 tablespoons olive oil |
| 4 fresh basil leaves |
Preparation:
Pit olives.
Put olives into food processor, adding the oil and basil leaves.
Puree well.
Keep the dip refrigerated in a jar.
Preparation time: 15 minutes
These recipes have been taken from Traditional Mediterranean Recipes, published by Krinos Foods Canada. For more Krinos recipes visit www.krinos.ca/en/recipes.asp.
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