May 30, 2011
This salad was a highlight of a Memorial Day weekend barbeque, which also included lamb chops on the grill and Near East red pepper quinoa and rice .
The Salad (serves 4-8, depending on how much salad people like…)
4 medium cucumbers, peeled and diced
2 small bunches of radishes, thinly sliced
several cups of baby greens (I used a very full bag of greens from the market)
1 cup crumbled feta cheese
2 tablespoons chopped mint
The Dressing
stir together:
Juice of one lemon
2 tablespoons red wine vinegar
1 teaspoon dried oregano
salt and pepper
gradually whisk in:
1/4 to 1/2 cup olive oil
3 Comments
fresh from brooklyn 