The early spring in Cleveland lasted long enough for me to bring out a summer staple in my house, a simple Greek salad. I’m sure the readers actually from Greece will wonder about where the olives are, but as I am not a fan of the bitter little devils, they are not in my salad. Olive oil? Yes. Olives? No. I’ll even avoid them on pizza.
We always have red, yellow and orange peppers on hand. Every week I will buy a six-pack (two of each color) at my local warehouse club, so they end up in quite a bit of my cooking or we eat them simply sliced up as a side dish. This recipe uses the sweetness of the peppers and the tartness of the lemon juice and feta to provide great flavor.
This is a quick and easy side dish that is colorful and tasty.
Lots of veggies and a few other ingredients. The recipe didn’t call for tomato, but I had one on hand. When using a full-sized tomato, you generally want to remove the seeds. I quartered it and then cut away all but the fleshy outside. Then I diced it.
Slice and dice and mix it up!
Prep Time: 10 Min | Servings: 8 servings | Difficulty: easy
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 cucumber, not peeled, sliced
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1/4 teaspoon dried oregano
- 4 ounces fat-free feta cheese
Mix peppers and cucumber in a large bowl. Add vinegar, lemon juice, and oregano. Mix well. Cover and marinate for 15 minutes to several hours.
Toss well before serving and top with crumbled feta cheese.