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Greek Salad

A terrific accompaniment for kebabs.
Course: Salad
Cuisine: Mediterranean
Keyword: Greek, salads, vegetarian

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