Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons red wine vinegar
- 3 tablespoons chopped fresh parsley
- ½ teaspoon dried oregano
- 2 cups diced tomatoes (about 2 medium)
- 2 cups diced cucumber (about 1 medium)
- 1 cup diced red bell pepper (about 1 medium)
- ½ cup pitted Kalamata black olives
- ¼ cup diced red onion
- ½ cup crumbled feta cheese (about 4 ounces)
- salt and freshly ground pepper to taste
Recipe Description
This colorful Chopped Greek Salad is a wonderful accompaniment to grilled entrees, it also makes a delicious dip for pita chips.
This Chopped Greek Salad along with Grilled Chicken, Red Onion and Mint Kebabs is one of my favorite go to meals when we have friends and family over to our lake house during the summer.
I like to make this salad and assemble the kebabs early in the day. Later, after a long day of swimming, sailing and sun, all that’s left to do is toss the kebabs on the grill, pull this salad out of the fridge and dinner is served! Leftovers of this salad are wonderful as a dip with some pita bread.
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