Title: Greek Diced Vegetable Salad
Categories: Salad Vegetarian Main
Yield: 1 Servings

1		Cucumber, peeled, seeded and diced
1	lg	Ripe tomato, diced
1		Red bell pepper, diced
1		Scallion, finely sliced or minced
2	tb	Minced fresh parsley
2	tb	Extra-virgin olive oil Juice of 1/2 lemon (or to taste)
1		Clove garlic, pressed
1/4	ts	Dried oregano, crumbled Salt and ground pepper, to taste
8		Black Calamata olives, whole or pitted and sliced Romaine le

Combine the cucumber, tomato, bell pepper, scallion, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl. Add the salt and pepper; toss well. The salad can be served immediately, but it is even better if it sits for about 30 minutes before serving.

Mound the salad on lettuce leaves and top with feta cheesa if you like.

Makes 2 servings.

Per 8-ounce serving: 192 calories; 2 g protein; 17 g fat; 11.2 g carbohydrate; 860 mg sodium; 0 mg cholesterol.

NOTE: "This salad is good with or without the feta. If you mix the feta into the salad, the cheese will absorb the marinade, which is delicious. For a more decorative presentation, sprinkle the feta on top. This salad will keep better if the cheese is not mixed in."

[Moosewood Restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}]

Posted by Fred Peters.

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