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Taverna Salad
I get this at Murphy's Deli and finally decided to make it since it's so good. It's trivial to make and keeps forever in the refrigerator. I'm now making a big bucket of it about once a week, leaving the dressing out and adding it only when I take out a portion to eat. It's about 70% tomatoes and cucumbers with the rest added for flavoring.
- Chop some fresh, seeded tomatoes into 1/4" to 1/2" chunks.
- Chop an equal volume of cucumbers (I prefer English cukes) into similar chunks.
- Add a smaller amount of finely diced red onion.
- Chop and add about a buzillion (okay, maybe fewer) pitted kalamata olives.
- Add some feta cheese crumbles (hey, it's cheese - add as much as you want!).
- Add a pinch or two of dried oregano (I think a little goes a long way so taste it).
- You could probably also add salt and pepper but I don't think it needs any.
Before you serve it, add a small amount of oil and vinegar dressing, preferably with Greek seasonings, just to wet it.
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