Zorba
Yet another variation of Greek salad! Credits: Eat Greek Tonight

Zorba Ingredients
Order	Quantity		Ingredient	Alternative	Notes
	250	mL	Cheese ( Feta )		Crumbled
	1	Large	Cucumber		Peel on, cut in to 1/2" cubes
	2	Clove	Garlic		Minced
	60	mL	Mauntano	Mint	Fresh, minced
	125	mL	Mint		Lightly packed, fresh leaves
	185	mL	Oil ( Olive )
	125	mL	Olives ( Black )		"Kalamata"
	30	mL	Oregano
	2	Medium	Peppers ( Red )		Cut into 1/2" squares
	2	Medium	Peppers ( Green )		Cut into 1/2" squares
	5	mL	Salt
	5	mL	Sugar ( White )
	15	mL	Thyme
	4	Medium	Tomatoes		Firm & ripe, cut into 1" chunks
	60	mL	Vinegar ( White )

Zorba Ingredients
Order	Quantity		Ingredient	Alternative	Notes
	8	oz	Cheese ( Feta )		Crumbled
	1	Large	Cucumber		Peel on, cut in to 1/2" cubes
	2	Clove	Garlic		Minced
	4	Tablespoon	Mauntano	Mint	Fresh, minced
	1/2	Cup	Mint		Lightly packed, fresh leaves
	3/4	Cup	Oil ( Olive )
	1/2	Cup	Olives ( Black )		"Kalamata"
	2	Tablespoon	Oregano
	2	Medium	Peppers ( Red )		Cut into 1/2" squares
	2	Medium	Peppers ( Green )		Cut into 1/2" squares
	1	Teaspoon	Salt
	1	Teaspoon	Sugar ( White )
	1	Tablespoon	Thyme
	4	Medium	Tomatoes		Firm & ripe, cut into 1" chunks
	1/4	Cup	Vinegar ( White )

Zorba Directions Gently toss tomatoes, onion, cucumber, and peppers in a large bowl. In a food processor with a steel blade, process the garlic and salt to a paste. Add the mint leaves, and process to a fine mince. Add the oregano, thyme, and sugar and process smooth. With the motor running, add the olive oil in a thin, steady stream. Add the vinegar. Taste and correct for seasonings. Transfer the dressing to a glass jar, cap tightly, and store in a cool place several hours. Bring the dressing to room temperature before using shaking the jar vigorously to blend. Pour the dressing over platter and top with crumbled cheese and scatter with olives. Sprinkle minced mint for garnish.