3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 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 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of
salad. 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. Serve salad with pita bread
blistered and warmed on a hot griddle or grill pan.
Thank you KD for hosting Summer Salad Saturday!!! This has been a fun four weeks of
yummy recipes!!! Please stop by Southern Whimsy and take a peek at all the other salads
featured this week!!!
Lots of Love!!!