I’m back in the kitchen again! With the temperatures heating up and veggies readily available, it’s salad time! I found this recipe on Pinterest and modified it a bit. The result was super yummy!!! With plenty of leftovers I’m sure it will be even better tomorrow after cooling for a day or two in the ‘frig. The star of this recipe is the dressing. Super easy and zesty!
The Ingredients (my version)
3 peppers (yellow, red, and green)
1 red onion
2 slicing cucumbers
Chop the above veggies in 1/4 inch pieces
2 cups grape tomatoes halved
1 can garbanzo beans (chick peas) drained
1 cup kalamata olives, pitted and halved
Toss all of the above in a large bowl.
1/2 cup extra virgin olive oil
4 TBS red wine vinegar
1 cup curly leaf parsley, finely chopped
2 tsp pepper
2 tsp dried oregano flakes
Give the dressing a whisk and add to the veggies.
8 oz block of feta cheese chopped into 1/4 inch cubes.
Add the feta to the salad and give it a quick toss.