Chopped Greek-Style Salad with Red, Yellow, and Orange Bell Pepper

(Makes 3-4 servings, recipe created by Kalyn)


Salad Ingredients:
1 cup grape tomatoes, cut in half lengthwise (or use diced fresh garden tomatoes)
1 European cucumber (or 2-3 small regular or Persian cucumbers)
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 cup Kalamata olives, cut in half (I use pitted olives)
1/4 cup chopped red onion or sliced green onion (optional)
1/2 cup diced Feta cheese (or more)


Dressing Ingredients:
1/2 cup Newman's Own Olive Oil and Vinegar Dressing
(or your favorite dressing, for South Beach Diet use dressing with less than 3 grams sugar per serving)
1 tsp. dried oregano

Instructions:
Mix oregano into salad dressing, set aside.

Cut tomatoes in half lengthwise, or dice garden tomatoes. Peel cucumber in strips, leaving some green stripes lengthwise. (For small garden cucumbers or Persian cucumbers you may not need to peel.) Cut cucumbers in half lengthwise, then in slices. Remove seeds from peppers and dice peppers in 3/4 inch square pieces.

Dice red onion or cut green onion into 1 inch long pieces. Drain olives and cut in half lengthwise. Cut Feta into cubes about 1/2 inch square.

Combine tomatoes, cucumbers, peppers, onions, and olives and toss with desired amount of salad dressing. (You may not need all the dressing.) Stir feta cubes into salad and season with fresh-ground black pepper. The salad can be served immediately, but I like it best when the ingredients marinate for an hour or two.

This salad keeps surprisingly well in the refrigerator for a few days.


This printable recipe from KalynsKitchen.com.