Greek style Coleslaw

There are two cold dishes I love serving during the summer months: coleslaw and Greek salad.  When a friend brought a coleslaw to a Fourth of July picnic which had both blue cheese and corn mixed in along with an unusual Ranch dressing, I wondered if one couldn’t continue this riff on a basic cabbage recipe. Why not combine the ingredients of my two favorite salads and make it a happy Greek-American marriage of flavors?   That is what you have here, a mélange with a satisfyingly delicious taste.

Ingredients:

3 cups classic packaged shredded cabbage and carrots

6 Tablespoons red or green peppers, finely cubed

1 cup Persian cucumbers, with skins on, cubed

6 Tablespoons Greek Feta cheese, crumbled

3 Tablespoons slice pitted Kalamata olives, finely sliced

1 Tablespoon fresh oregano, finely sliced

3 Tablespoons red onion, finely diced

3 Tablespoons extra virgin olive oil

3-4 teaspoons lemon juice

3 Tablespoons Greek yoghurt

½ teaspoon freshly ground black pepper

3 heirloom tomatoes, sliced or cut into eights

Cooking instructions:

1.    Place all of the ingredients in a large bowl up to the olive oil and gently toss together with your cleaned hands.

2.    Cover and put in the refrigerator until ready to use.

3.    In a separate bowl make the dressing by whisking together the olive oil, lemon juice, yoghurt and black pepper into it is emulsified.

4.    Right before serving, add the dressing to the cabbage mixture and toss  with your hands.

5.    Serve on top of sliced heirloom tomatoes.

6.    Decorate with sprigs of fresh oregano.

Wine Recommendations: Sauvignon Blanc, Chenin Blanc, Pinot Bianco, Assyrtiko

Serves: 6