You are here

Greek Diced Vegetable Salad

Chef.Foodie's picture
Ingredients
  Cucumber 1 , peeled, seeded, and diced
  Ripe tomato 1 Large, diced
  Red bell pepper 1 , diced
  Scallion 1 , finely sliced or minced
  Minced parsley 2 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Lemon 1⁄2 , juiced (Or More To Taste)
  Garlic 1 Clove (5 gm), pressed
  Dried oregano 1⁄4 Teaspoon, crumbled
  Kalamata olives 8 , pitted and sliced or whole
  Kalamata olives 8 , whole or pitted and sliced (Black Variety)
  Romaine lettuce leaves 1
  Salt To Taste
  Ground black pepper 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
4

Rate It

Your rating: None
4.246875
Average: 4.2 (16 votes)