We went over to my parents house last week for dinner, and my mom whipped up this awesome Greek meal for us. One of the the dishes she made was this Greek salad. Packed full of veggies with a light vinaigrette–this is one salad that you won’t find any lettuce and won’t miss it one bit! Super easy to prepare and lasts well in the refrigerator for a couple of days! My mom uses Rachael Ray’s recipe found here.
- 3 vine ripe tomatoes, cut into chunks
- 1 red onion, thinly sliced
- ½ European seedless cucumber, cut into bite-size chunks
- 1 small red bell pepper, seeded and chunked
- 1 small green bell pepper, seeded and chunked
- 1 cubanelle pepper, seeded and chunked
- 1 cup Kalamata black olives
- Several sprigs fresh flat-leaf parsley, about ½ cup
- 2 (¼ pound) slices imported Greek feta
- ¼ cup (a couple of glugs) extra-virgin olive oil
- 3 tablespoons (3 splashes) red wine vinegar
- 1 teaspoon dried oregano, crushed in palm of your hand
- Coarse salt and black pepper
- Pita breads
2. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.
3. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.
Side Suggestions: Spiced Chicken with Carrots and Couscous