Sunday, August 10, 2014

Greek Salad


2 pints of grape or cherry tomatoes, cut in half
1/4 purple onion, thinly sliced
3 kirby cucumbers, diced
4 ozs. of crumbled feta
1 cup kalamata olives, cut in half 
1can of chickpeas, drained and rinsed in cold water
1 can of artichoke hearts, chopped
2 tbsp fresh oregano

Dress with Red Wine Vinaigrette & serve with warm pita bread.

Allen likes lettuce with his, I prefer none.  You can eat this salad just like this or add it to cooked orzo or Israeli Couscous.  It is delicious both ways!

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