1 English hothouse cucumber, cut into bite sized pieces
4 roma tomatoes, diced
1 yellow bell pepper, diced
1 cup pitted kalamata olives, drained
1 small red onion, halved and thinly sliced
1 (15 oz) can chickpeas drained and rinsed
1 cup fresh herbs (suggested basil and parsley)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tsp dried oregano
salt and freshly ground pepper to taste
Instructions
In a large serving bowl combine the cucumber,
tomatoes, peppers, olives, onion, chickpeas and
herbs.
In a small bowl whisk together the olive oil,
vinegar and oregano. Dress the salad with the
Greek dressing and toss to combine. Cover and
store in the regrigerator until ready to eat. Can
be made up to two days in advance.
Serving
Suggestions
put crumbled feta cheese over the top before serving
Originally Submitted
8/13/2017
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