GREEK VEGETABLE SALAD

By Grammie926

This salad keeps well overnight, so leftovers for lunch the next day are just as yummy!

Ingredients

• Vinaigrette Dressing:
• 2 medium tomatoes, chopped
• 1 large sweet red pepper, chopped
• 1/2 English cucumber, chopped
• 1/2 red onion, chopped
• 6 oz. (175g) feta, crumbled
• Kalamata olives (optional)
• 2 Tbsp. (30ml) fresh lemon juice
• 1 tsp. (5ml) chopped fresh oregano (or 1/2 tsp./2ml dried)
• 1/4 cup (50ml) good-quality olive oil
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

This salad is perfect for a casual get-together!


In a salad bowl, combine chopped vegetables.

To make vinaigrette, in a small bowl combine lemon juice and oregano. Slowly whisk in olive oil until emulsified. Season with salt and pepper.

One to six hours before serving, whisk vinaigrette again and toss with vegetables. Just before serving, gently toss in feta and olives, if using.