Mom's Greek Salad

My mom's Greek Salad recipe is a little loosey-goosey, but oh so good once you get the hang of it. This recipe can easily be adjusted to serve however many you need it to serve. If it is to be a side salad, make it in the ratio of one tomato per person. If it is to be the main course make it in the ratio shown per person.

If we weren't doing GAPS, the salad would also have a nice thick layer of feta cheese on top. I don't think feta is GAPS legal so it may be a while feta, sigh.

2 large tomatoes
1 red, yellow, or green bell pepper
1/2 medium sized cucumber
1/2 sweet onion
1 small clove garlic, crushed
dry oregano
dry basil
olive oil
lemon juice, fresh squeezed
red wine vinegar
balsamic vinegar (check the label to make sure it doesn't have sugar added)
Celtic salt
fresh ground black pepper
GAPS legal kalamata olives

Chop up the veggies and put them in a mixing bowl. Sprinkle with the dry oregano and dry basil. Use 3 times more oregano than basil, don't be stingy. Drizzle a generous amount of oil over the veggies too.

Add a spoonful of lemon juice and of both vinegars. Sprinkle with salt and pepper.

This salad is "to taste" so adjust seasoning until you think it tastes good. Top with olives.

One other thing, if you wish to make this in advance you can have all the veggies prepped and add the dry herbs. Add the dressing just before you are going to serve it. You can add the dressing earlier, but the salad will get watery.

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