Greek Diced Vegetable Salad Recipe
Ingredients
| 1 cucumber, peeled, seeded, and diced | ||
| Ripe tomato | 1 Large, diced | |
| Red bell pepper | 1 To taste, diced | |
| 1 scallion, finely sliced or minced | ||
| Minced parsley | 2 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Juice of 1/2 lemon (or more to taste) | ||
| Garlic | 1 Clove (5gm), pressed | |
| Dried oregano | 1/4 Teaspoon, crumbled | |
| 8 black Calamata olives, whole or pitted and sliced | ||
| Ground black pepper | 1 To taste | |
| Romaine lettuce leaves | 4 | |
| Salt | To Taste | |
Directions
Combine the cucumbers, tomatoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano, and olives in a large bowl.
Add salt and pepper, and toss well.
Although you can serve the salad immediately, it is even better if it sits for about 30 minutes before serving.
Mound the salad on lettuce leaves, and top with feta if you like.
Add salt and pepper, and toss well.
Although you can serve the salad immediately, it is even better if it sits for about 30 minutes before serving.
Mound the salad on lettuce leaves, and top with feta if you like.
Chef
