Ingredients
nocoupons- 3 vine ripe tomatoes, cut into chunks
- 1 red onion, thinly sliced
- 1/2 European seedless cucumber, cut into
bite-size chunks
- 1 small red bell pepper, seeded and chunked
- 1 small green bell pepper, seeded and chunked
- 1 cubanelle pepper, seeded and chunked
- 1 cup Kalamata black olives
- Several sprigs fresh flat-leaf parsley, about
1/2 cup
- 2 (1/4 pound) slices imported Greek feta
- 1/4 cup (a couple of glugs) extra-virgin olive
oil
- 3 tablespoons (3 splashes) red wine vinegar
- 1 teaspoon dried oregano, crushed in palm of
your hand
- Coarse salt and black pepper
- Pita breads
Directions
Combine vegetables, olives, and parsley in a large bowl. Rest
sliced feta on the top of salad. Combine oil, vinegar, and oregano in a
small plastic container with a lid. Shake vigorously to combine oil and
vinegar and pour over salad and cheese. Season with salt and pepper and
let the salad marinate until ready to serve. Serve salad with pita bread
blistered and warmed on a hot griddle or grill pan.
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