Herbed Greek Salad

Adapted from From Asparagus to Zucchini–A Guide to Cooking Farm-Fresh Seasonal Produce

1/2 cup crumbled feta cheese
1/2 cup Kalamata olives, sliced
1 cup radishes, thinly sliced
1/4 cup green onions, chopped
2 small cucumbers, thinly sliced
1/2 cup Vera Jane's Extra-Virgin Olive Oil
2 Tbsp lemon juice
2 Tbsp fresh parsley, chopped
2 Tbsp fresh oregano, chopped
1 tsp fresh basil, chopped
1/2 tsp fresh thyme, chopped
1–2 tsp garlic, minced
Salt and pepper, to taste

Combine cheese, olives, radishes, green onions, and cucumbers in a large bowl. Combine remaining ingredients in a small bowl. Toss dressing with vegetable mixture. Chill 1–2 hours.

Makes 6–8 servings
Prep Time: 20 Minutes
Cook Time: 12 Hours

Per serving: 223 calories; 22g total fat; 4g saturated fat; 10mg cholesterol; 334mg sodium; 5g total carbohydrates; 1g dietary fiber; 2g protein;

Allergy Warning: Contains Milk

Click here for a printable version