Greek Diced Vegetable Salad
|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|
|Ground black pepper||To Taste|
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.