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You are here: Home / Recipes / Diet / Healthy / Mediterranean Salad

May 24, 2013 By Kelli Wallace Leave a Comment

Mediterranean Salad


(Recipe can be found on Racheael Ray’s site here.)
Step by Step Instructions:


Mediterranean Salad comes together in no time with these ingredients: a pint of Grape Tomatoes, Red Wine Vinegar, about 8 ounces of Feta cheese, 1 Cucumber, Fresh Oregano, Kalamata Olives (about 1/2 cup), Extra-Virgin Olive Oil, and Salt & Pepper (sorry, S&P were were a little camera shy).


There’s a good amount of chopping to be done. I started with rinsing and drying a pint of grape. Then each tomato is sliced in half length-wise.


The cucumber was next. I started off by peeling the cucumber and cutting off the two ends.


I sliced the cucumber in half length-wise and used a soup spoon to scooop out the seeds.


Then I sliced each half length-wise into about 3 or 4 segments and then diced the cucumbers as you’ll see above.


Next it’s time for the Feta. My mom gave me a block of Feta that was about 14 ounces, so I cut the block into about half so I’d have 7-8 ounces of cheese. Then I cut the cheese into cubes. Yum! And I know just what I’ll be making with the rest of the Feta: Fried Couscous Salad


I rinsed off a handful of fresh oregano and dried it. Then I removed the leaves from the stems and chopped up about 1 1/2 tablespoons of oregano. Oh it smelled so, so good!


I drained 1/2 cup of Kalamata olives and then sliced each olive in half.


I placed all of the ingredients to a large bowl and then added 2 teaspoons of red wine vinegar and 2 tablespoons of extra-virgin olive oil to the veggies and cheese.


Then just mix everything together and season with salt and pepper to taste. So fresh and delicious! This makes about 6 servings and should be served at room temperature. Easy and healthy, this salad will be making another appearance in my kitchen soon.

Makes 6 Servings

Ingredients:
1 cucumber, peeled and diced
1 pint grape tomatoes, halved
1/2cup pitted olives, halved
8 ounces feta, cut into cubes
1 1/2tablespoons chopped fresh oregano
2 tablespoons EVOO
2 teaspoons red wine vinegar

Preparation Instructions:
1. In large bowl, gently mix all ingredients; season.

2. Serve at room temperature.

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Filed Under: Healthy Tagged With: Cucumber, Feta, Olives, Tomatoes

Previous Post: « Learning to Love Salads – Part 12: Tuna Pasta Salad
Next Post: Learning to Love Salads – Part 13: Mediterranean Salad »

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Welcome

Hi and welcome! I'm Kelli, a Midwestern girl at heart who loves to cook and travel (of course). This blog chronicles my journey to rediscover my passions and share them with all of you. From cooking & baking to travel & inspiration, I have tons of interests that I can't wait to share with you! Learn More…

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