Bulgarian Salad
  • 4 medium ripe tomatoes
  • 1/2cup thinly sliced red onion
  • 1 small bell pepperthinly sliced
  • 1 small cucumberthinly sliced
  • 1/2-1t dried oregano or marjoram
  • 2t fresh minced mint leaves
  • 1cup greek oliveswhole
  • 1/3cup olive oil
  • 1/4cup Clover Valley Farms Herb Infused Vinegar
  • Freshly-grated black pepper
  • 1/2lb drained feta cheese crumbled
  • 1 large clovecrushed
  1. Cut the tomatoes into one-inch chunks.
  2. Combine everything in a big salad bowl, and toss gently until well-mingled.
Recipe Notes

Serves 4-6
From The Enchanted Broccoli Forest, Mollie Katzen