Traditional Greek Salad

We were taught to make Greek salad like this while on an extended trip to Athens. Contrary to its appearance, sumac adds a tangy, lemon flavor without the bitterness or liquid of lemon juice. It works to lighten and bring freshness to the dish as well as add a nice punch of color!

Ingredients

7 tbsp. olive oil (Greek olive oil if you can find it!)

1 tbsp. MarnaMaria Greek Oregano

1 tsp. kosher salt

1 tsp. sumac (optional)

2 large tomatoes, chopped

1 cucumber, chopped

3/4 cup feta cheese, crumbled

1/2 small red onion, chopped

day old bread

Directions

Preheat the oven to 350º F.
Chop the bread into 1/2 inch cubes, drizzle with 1 tbsp. olive oil and arrange in a single layer on a baking sheet.
Toast the bread for 10 minutes or until well toasted and firm like a crouton. Remove from oven and let cook.
Meanwhile, in a large bowl, combine the remaining olive oil, MarnaMaria Greek oregano, salt, and sumac.
Add the vegetables, cheese and croutons to the bowl and stir gently, making sure to evenly coat all the ingredients.
This salad can be eaten right away or kept in the refrigerater until ready to eat.

Contrary to its appearance, sumac adds a tangy lemon flavor without the bitterness of lemons. The sumac works to light and bring a freshness to the dish. It also adds a nice punch of color!

Serves 6