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Dinner Tonight: Greek Salad with Dill and Parsley
Paula Gallagher on
After finding out that dill and parsley are a cancer-fighting super duo, I knew I had to share this recipe for Greek salad. I have posted a similar recipe before, but the added hint of dill and parsley just adds a really nice flavor.
My husband and I first tried a similar salad from the salad bar at a local grocery store. It was so fresh and crisp, and summer perfect. It was also very expensive! So I thought, I could make it at home at a fraction of the cost. The great thing about this recipe is that you can adjust it to your taste.
The only thing that would make this salad better are tomatoes straight from the garden (only a few more weeks!!!).
Greek Salad with Dill and Parsley
• 1 English cucumber
• 1 pepper, color of your choice
• 1 large tomato, or 1 pint of grape tomatoes
• 1/2 cup pitted Kalamata olives
• 1/2 cup goat cheese, crumbled (or feta cheese)
• 1/4 cup dill, chopped
• 1/4 cup parsley, chopped
• Juice of 1 lemon
• 1/2 cup olive oil
• 1 tbsp dried oregano
• Salt and pepper to taste.
In a small bowl whisk together oil, lemon juice and oregano and set aside.
Chop cucumber, pepper and tomatoes into bite-sized pieces and put them in a large bowl. Add olives, goat cheese, parsley and dill and combine all. Pour dressing over and place in the fridge for at least an hour. Enjoy this salad as a side to chicken kabobs or a piece of grilled fish.
Photo from here, with thanks.
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