Greek Salad
A terrific accompaniment for kebabs.
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
Instructions
- 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.)
Notes
BON APPÉTIT JULY 2001
YIELD: Makes about 4 1/2 cups
YIELD: Makes about 4 1/2 cups