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Layered Greek Salad

20 August

Serves 4-6

Dressing:
1 large clove garlic, minced
1/2 teaspoon sea salt
1 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1/2 cup olive oil
1 1/2 teaspoons chopped fresh basil
1/8 teaspoon freshly ground pepper

Seasoning Mixture:
1 bunch thinly sliced scallions, including tops
1/2 cup chopped fresh mint leaves
1/2-3/4 cup pitted and quartered Greek olives, to taste
1/2 pound feta cheese, crumbled

Salad Ingredients:
2 large cucumbers, peeled and cut into 1/2-inch dice
1-2 sweet peppers, seeded and cut into 1/2 -inch dice
4 large or 8 small tomatoes, seeded, cut into 1/2-inch dice and well drained

Garnish:
chopped fresh basil

1. Prepare dressing by combining its ingredients and set aside.

2. Combine seasonings in a small bowl.

3. In a deep, large glass serving bowl, alternate a layer of chopped raw vegetables with the seasoning mixture, beginning with the cucumbers, then peppers, and finally tomatoes, so each vegetable has a layer of seasoning mixture between the next vegetable.

4. Whisk the dressing and pour it evenly over the salad.

5. Garnish with chopped basil and refrigerate salad for at least 1/2 hour to let the flavors blend.

You can prepare this salad up to 8 hours before serving.

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