Greek Salad

We are going Greek. This is the first part of an entire Greek dinner to be posted this week. Greek food, at least the Greek food I have had, always taste's so fresh, and this salad is no exception. This salad is unique because there is no lettuce involved, but it is delicious and healthy. One note, if you are like me you might be tempted to skip the olives and use dried parsley, don't! Both the olives and the parsley add important flavors to this salad to make it just perfect. This salad can be combined with our Souvlaki with Yogurt-Garlic Sauce or as a side to almost any meat dish. Enjoy!

Greek Salad
Adapted from Bon Appetit, July 2001

Pictures by Caroline

3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives, quartered
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons rice vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

Toss all ingredients, except cheese, in a medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)