Greek Garden Salad
Quick Cooking
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In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.—Glenda Parsonage, Maple Creek, Saskatchewan
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 15 min.
Ingredients:
- 2 large tomatoes, chopped
- 3/4 cup chopped cucumber
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced green onions
- 1/4 cup sliced ripe olives
- 1/2 cup Italian salad dressing
- 1/8 teaspoon dried oregano
- Leaf lettuce, optional
Directions:
In a bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.