Name: Greek Salad
Yield: Makes about 4 1/2 cups
Ingredients: 3/4 pound tomatoes, seeded, diced (about 2 cups); 2 cups diced seeded peeled cucumber (from about 1 large); 1 cup diced red bell pepper (from about 1 large); 1/4 cup pitted kalamata olives or other brine-cured black olives, halved; 1/4 cup diced red onion; 3 tablespoons chopped fresh Italian parsley; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons red wine vinegar; 1/2 teaspoon dried oregano; 1/4 cup crumbled feta cheese (about 2 ounces)

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A terrific accompaniment for kebabs.

Recipe information

Yield
Makes about 4 1/2 cups

Ingredients

3/4 pound tomatoes, seeded, diced (about 2 cups)

2 cups diced seeded peeled cucumber (from about 1 large)

1 cup diced red bell pepper (from about 1 large)

1/4 cup pitted kalamata olives or other brine-cured black olives, halved

1/4 cup diced red onion

3 tablespoons chopped fresh Italian parsley

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

1/2 teaspoon dried oregano

1/4 cup crumbled feta cheese (about 2 ounces)

Preparation

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

TagsSalad Greek European Tomato Vegetable Cucumber Bell Pepper Red Onion Onion Root Vegetable Feta Cheese Dairy Main Side Dinner Lunch Gluten Free Nut Free Keto Make Ahead Easy Quick No-Cook Bon Appétit

Recipe notes

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