Sunday, May 11, 2008

It's All Greek to Me!

I love salad, but get kinda tired of your run of the mill lettuce based salad. This recipe had gotten rave reviews, had a ton of vegetables, and no lettuce what so ever. It was so good, I could eat it every day!

Greek Salad

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
1/4 pound light Greek feta
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Coarse salt and black pepper

Combine vegetables, olives, parsley, and feta in a large bowl. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.

Source: Adapted from Rachel Ray

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