Greek Salad

End of summer is the perfect time to make Greek Salad. The ingredients are fresh and flavorful. This time I added some chickpeas to add a little more protein and substance to my meal, but it’s just as good without. To make this super fast, we use Italian dressing (I know it’s not at all Greek…think of it as world travel for your tastebuds!). Greek salad (in our house) is characterized by its lack of lettuce (perfect for when you’ve just run out), kalamata olives, and feta cheese, the rest of the vegetables can rotate, but those are the key parts.

Greek Salad

Serves 6

  • 1 cucumber, chopped
  • 2 bell peppers, chopped
  • 1 (15oz) can chickpeas, drained and rinsed
  • 2 medium tomatoes, chopped
  • 4 oz feta, crumbled
  • 1/4 cup kalamata olives, chopped
  • Italian dressing to taste

Combine all ingredients in a large bowl. Can be made ahead or served immediately.

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2 responses

  1. Pingback: Lunch edition: eggs and PB&J | A Seat at the Table

  2. Pingback: Baked Falafel | A Seat at the Table

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