Chopped Greek Salad with Feta and Olives
1 t. red wine vinegar
1 tsp. dried oregano
1 garlic clove, crushed through a press
1/4 C. extra-virgin olive oil
1 medium green bell pepper, cored, seeded and ribs removed/cut into 1/2
inch dice
2 cucumbers, scrubbed, halved lengthwise, seeded and cut into
1/2 inch dice (or use 1/2 English cucumber-no need to scrub or discard
seeds)
2 large ripe tomatoes, seeded and cut into 1/2 inch dice
2 scallions, white and green parts, coarsely chopped
1/2 C. crumbled feta cheese
1/3 C. coarsely chopped Kalamata olives
salt & freshly ground black pepper to taste
Pulse vinegar, oregano and garlic in a blender to combine.
With machine running, gradually add the oil through the top vent.
Combine bell pepper, cucumbers, tomatoes, scallions, feta and olives in
a medium bowl.
Add dressing and mix well.
Season with salt & pepper.
Cover and refrigerate until chilled, about 1 hour.
Serve chilled.
Makes 4 servings
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