Lemon Greek Salad
- 1/3 cup vegetable oil
- Grated peel and juice of 1 Sunkist® lemon
- 1/2 teaspoon dried oregano leaves, crushed
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (6 ounces, dr. wt.) pitted ripe (black) olives, drained
- 1 medium cucumber, scored and sliced
- 1 medium sweet green pepper, cut into 1-inch pieces
- 12 cherry tomatoes, cut in half
- 4 ounces feta cheese, cubed or crumbled
- 1 small head iceberg lettuce, torn into bite-size pieces
Makes 4 to 6 servings (about 8 cups)
In a bowl, combine the oil, lemon peel and juice, oregano, garlic salt, and pepper. Add the olives, cucumber, green pepper, tomatoes, and cheese; mix well. Cover and chill. To serve, arrange the lettuce in a salad bowl; top with marinated vegetable mixture. Toss gently, if desired.
