Greek Chopped Salad

• Vegetarian
• Gluten free

• Produce

  • 1 English cucumber or 3 pickle-sized cucumbers
  • 1 15 ounce can Garbanzo or great northern beans
  • 1 pint Grape tomatoes
  • 1 1/2 tsp Oregano, dried
  • 1 Red bell pepper, large

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 3 tbsp Red wine vinegar

• Dairy

  • 1/2 lb Feta cheese, reduced-fat

Found on rachelcooks.com

Description

Ingredients

• 1 English Cucumber or 3 pickle-sized cucumbers, cut into bite-sized pieces
• 1 pint grape tomatoes, halved
• 1 large red bell pepper, diced
• 15 ounce can of garbanzo or great northern beans, drained and rinsed
• about 1/2 pound reduced-fat feta cheese, cut into cubes, not crumbled feta -- approx 1 heaping cup
• 3 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 and 1/2 teaspoons dried oregano
• salt to taste
• pepper to taste
• optional: diced red onions and kalamata olives

Directions

• Combine cucumbers, grape tomatoes, red bell pepper, beans, and feta cheese in a large mixing bowl. In a small bowl or a measuring cup, whisk together red wine vinegar, olive oil, oregano, salt and pepper. Pour over salad mixture and stir well to combine. Serve immediately or refrigerate overnight to let flavors meld. Stir again before serving.