Name: Greek Salad
Yield: Serves 4
Ingredients: 3 bell peppers, 1 each red, yellow, and green, seeded and sliced; 1 small red onion, sliced into rings; 1 English (seedless) cucumber, peeled and sliced into ¼-inch rounds; 1 bunch broccoli, 1 inch trimmed from ends of stems and then discarded, remainder chopped into small pieces; 8-12 Greek olives, drained; 2 tablespoons lemon juice; ⅓ cup olive oil; 8 ounces feta cheese; 2 tomatoes, cut in half and then sliced; Salt and black pepper, to taste; ½ teaspoon dried mint; ½ teaspoon dried oregano; 1 tablespoon red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

You can enjoy this salad year-round. It also makes a tasty filling for a pita pocket.

Ingredients

Salad

3 bell peppers, 1 each red, yellow, and green, seeded and sliced

Method

Toss the peppers, onion, cucumber, broccoli, and olives in a bowl. Arrange the tomatoes and feta in a separate bowl or platter, then add the tossed vegetables. In a separate bowl, whisk together the dressing ingredients. Taste for seasoning. Pour the dressing over the salad and toss well.