June 3, 2019

Greek Salad

By Kat Myrman

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)

The Veggies:

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.

The Dressing:

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.

Last Ingredient:

8 oz block of feta cheese chopped into 1/4 inch cubes.

Add the feta to the salad and give it a quick toss.

Enjoy!

This entry was posted on Monday, June 3rd, 2019 at 12:09 am and tagged with , , , , and posted in Digital Art & Photos, Essays, Stone Soup and Other Delicacies. You can follow any responses to this entry through the RSS 2.0 feed.

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