Aegean island tomato salad with hot peppers and basil
Greek salad is made with pieces of tomatoes, sliced cucumber, green bell peppers, red onion, sliced or cubed feta cheese, and Kalamata olives, typically seasoned with salt and dried oregano, and dressed with olive oil. Our version is spicier with the addition of hot peppers.
(For 6 servings)
1 lb. of firm ripe plum tomatoes
3/4 cup of dried tomatoes, halved
2 medium red onions, halved and sliced thin
2 small cucumbers washed, peeled and cut into 1/4-inch slices
1 hot green chilli, seeded and chopped
1 cup of large-leaf basil, leaves torn
1/2 cup of finely chopped fresh parsley
1/3 cup of Greek xinotiri*, or a combination of feta and anthotiro or ricotta, crumbled
4-5 tablespoons of Greek extra-virgin olive oil
Salt and pepper to taste
1. Wash and core the tomatoes. Cut them in half lengthwise.
2. Combine the fresh and dried tomatoes, onions, cucumbers, chilli, basil, parsley in a large serving bowl. Mix in the cheese. Season with a dressing of olive oil and vinegar and salt to taste.
*Xinotiri is a soft fermented Greek cheese common in the islands. It can be found in local Greek delicatessens. A suitable substitute is a combination of Greek feta and whole-milk ricotta.
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