Shepherd's Salad For Me (And You?)

Tonight Hubby Tony and I are headed to a small Super Bowl party at a friend's house. The hosting couple will provide dinner. When I asked what we could bring, I found out they wanted a salad-specifically the Greek salad with no onions I made when they came over for dinner last month.

I said I would be happy to do that if I could still find the recipe. I couldn't. Lucky, during that dinner menu planning process I had sent a couple of different versions to Tony and asked him to pick one. He forwarded me the information I needed and we were back in business.

I often use my blog as a personal journal, so I'm putting the information here for my future use. Maybe yours too?

SHEPHERD'S SALAD-NO ONIONS

 Serves 4 

1 lb Roma tomatoes, diced

1 cucumber, diced

1 green bell pepper, seeded and diced

¼ cup chopped fresh parsley

3 tablespoons olive oil

3 tablespoons lemon juice

½ to 1 teaspoon sumac (optional. I subbed a dash more lemon juice and a shake of paprika)

Salt and fresh ground black pepper to taste

Crumbled feta cheese (optional)

Prepare the Vegetables: Chop vegetables into bite-sized pieces.

Combine: In a large bowl, combine tomatoes, cucumbers, and green bell pepper. Add parsley and feta.

Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper.

Dress the Salad: Pour the dressing over the vegetables and toss gently to combine.

Season and Serve: Taste and adjust seasoning as needed. Cover and refrigerate for about 30 minutes to allow the flavors to meld before serving. The salad is best served fresh, as the salt and lemon juice will draw water from the vegetables over time.

Five years ago: Party For Two