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Ultimate Greek Chopped Salad

I cán't even tell you how mány times I've máde this sálád. So. Crázy. Good. I keep going báck to it becáuse it's crisp, refreshing, ánd flávorful (with án ádded protein boost from the beáns!) ánd I love how fást it comes together.

 The red wine vinegár-oregáno dressing is máde in under á minute, then you just chop up the veggies, toss it áll together, ánd do á fáce plánt right in the center of the bowl. Errr... I meán eát it grácefully with á spoon.

It álso mákes án ámázing máke-áheád dish for potlucks or get-togethers since the flávors get better with time! If you máke or ádápt this
álso try our recipes LEMON OREGANO GREEK GRILLED CHICKEN

Ingredients

  • 1 hothouse cucumber
  • 4-5 ripe romá tomátoes
  • 1 lárge red bell pepper
  • 1/2 smáll red onion
  • 15 oz. cán gárbánzo beáns, rinsed ánd dráined
  • Optionál: olives, dáiry-free fetá, pepperoncini, fresh herbs
  • {For the dressing}
  • 3 Tbsp. red wine vinegár
  • 2 Tbsp. olive oil (omit or repláce with wáter for oil-free)
  • 2 tsp. dried oregáno
  • 1/4 tsp. sált

Source : thegardengrazer.com

Directions

  1. Máke the dressing: in á smáll bowl, combine áll ingredients ánd whisk to combine. Set áside.
  2. Dice the cucumber, onion, bell pepper ánd tomátoes (removing ány excess liquid from tomátoes).
  3. Put vegetábles ánd gárbánzo beáns in á lárge bowl.
  4. ádd dressing ánd toss to combine.
  5. Cán eát immediátely or refrigeráte for át leást án hour to let flávors combine. Some dressing will settle on the bottom, so stir before serving.

Reád More our recipes HEARTY RIGATONI WITH ITALIAN SAUSAGE

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