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Greek Food - Recipe: Zorba

Yet another variation of Greek salad!

1 Large English Cucumber (Peel on, cut in to 1/2" cubes)
8 oz Feta Cheese (Crumbled)
2 Clove Garlic (Minced)
1/2 Cup Greek Olives ("Kalamata")
2 Medium Green Pepper (Cut into 1/2" squares )
1/2 Cup Mint (Lightly packed, fresh leaves)
4 Tablespoon Mint leaves or Parsley (Fresh, minced)
3/4 Cup Olive Oil
2 Tablespoon Oregano
2 Medium Red Peppers (Cut into 1/2" squares)
1/4 Cup Red Wine Vinegar
1 Teaspoon Salt
1 Teaspoon Sugar
1 Tablespoon Thyme
4 Medium Tomatoes (Firm & ripe, cut into 1" chunks)
  • Gently toss tomatoes, onion, cucumber, and peppers in a large bowl.
  • In a food processor with a steel blade, process the garlic and salt to a paste.
  • Add the mint leaves, and process to a fine mince.
  • Add the oregano, thyme, and sugar and process smooth.
  • With the motor running, add the olive oil in a thin, steady stream.
  • Add the vinegar.
  • Taste and correct for seasonings.
  • Transfer the dressing to a glass jar, cap tightly, and store in a cool place several hours.
  • Bring the dressing to room temperature before using shaking the jar vigorously to blend.
  • Pour the dressing over platter and top with crumbled cheese and scatter with olives.
  • Sprinkle minced mint for garnish.

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