Greek Salad Boat

Greek Salad Boat

Miz Helen's Kitchen

Ingredients

For The Salad

2 tablespoons fresh lemon juice

6 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

1 teaspoon pepper

1 tablespoon honey

1 small red onion, thinly sliced

1/2 cup fresh mint, chopped very fine

1 medium cucumber, peeled and chopped

2 cups cherry tomatoes, halved

1 cup Kalamata olives, chopped

2 cups, Great Northern beans, cooked

1 cup, Feta Cheese, crumbled

For The Bread Boat

1 loaf french bread

1/2 cup olive oil

Directions

Pour into a mixing jar the lemon juice, olive oil, red wine vinegar, salt, pepper, and honey, Put the lid on the jar and shake until completely blended. Then set aside.

In a medium mixing bowl place the sliced onions, then pour the dressing over the onions and set aside.

In a large mixing bowl, place the mint, cucumber, cherry tomatoes, Kalamata olives and Great Northern Beans. Mix the vegetable combination well. Sprinkle the Feta Cheese over the salad, then lightly toss.

Pour the dressing and onions over the mixed vegetables and mix very well, then set aside.

Refrigerate the salad until ready to serve.

Slice the bread in half down the length of the bread. Remove the crumb from the bread. Using 1/2 cup olive oil, generously drizzle both sides of the bread with olive oil.

Place the bread on a baking sheet and bake in a 450 degree oven for 8 to 10 minutes until it begins to turn brown around the edges.

Remove the bread from the oven and let cool completely, at least 30 minutes.

When the bread is cooled, spoon the salad into the cavity of the crusty bread.

Slice and serve.

Enjoy!