What's for Dinner Tonight?

We enjoyed this light salad at a wonderful Greek restaurant in Alexandria, VA. I have been making it since then and have been asked for the recipe many times. A great addition to your summer cook-outs. Enjoy!!

 
Greek Tomato/Cucumber Salad
 3 Vine Ripened Tomatoes – cut in bite size pieces
European Seedless Cucumber – 2 cups cut in bite size pieces
Non-Pareil Capers – 3-4 Tbsp.
Red Onion (about ¼) – sliced very thin
Green Bell Pepper – ½ sliced very thin
Extra Virgin Olive Oil – 2 Tbsp.
White Vinegar – 2 Tbsp.
 
Mix all ingredients and refrigerate for at least one to two hours before serving. The oil and vinegar can be adjusted to taste (the 2 Tbsp is just a starting point). If desired you can add Klamata Olives and Feta Cheese.
 
 


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