Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition and author of a Moment in a Busy Life blog. Lisa never gave this salad too much thought until a recent trip that included Greece reminded her how yummy the combination of chopped fresh vegetables and salty olives & feta can be. This is also a great picnic recipe.
Greek Salad
Serves 4
3 large ripe tomatoes, cut into chunks
1 medium red onion, thinly sliced
½ English seedless cucumber, cut into chunks
1 large red bell pepper, seeded and chunked
1 cup pitted Kalamata olives
½ chopped fresh flat-leaf parsley
½ pound good quality Greek feta cheese, cubed
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar (check label if you want gluten-free)
1 tablespoon fresh oregano, chopped
Combine first 7 ingredients (tomatoes through feta cheese) in a large bowl. In a separate small bowl, whisk together remaining ingredients. Pour over salad and toss gently to coat. Download the printable Greek Salad PDF
