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Greek Salad Recipe


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     Greek Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   10 min

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

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

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