Fresh Greek Peasant Salad
This is the salad I grew up with; it was our late night snack and early lunch. This one has home grown tomatoes, cucumbers, and banana peppers, Kalamata olives, feta cheese crumbles, oregano, salt, pepper, chopped green onions and lots of olive oil for dipping the whole wheat bread you see served with it.
It is great with stuffed, pickled baby egg plant if you can find it, any kind of olives, yellow tomatoes, Kaseri, paremsan, Romano, or other cheese. Sprinkle fresh basil and cilantro on it, or chop up some mild red pepper. Stir it up so the tomato seeds blend with the olive oil and spices to make a sauce. Make over night, chill, and add the oil later. It is a great Thanksgiving or Christmas dish, too. Also great with crusty, home baked bread for dipping. My uncle lights to mix in a tsp of Ouzo in the olive oil for a kick :)