Greek Salad by Rachael Ray
- 3 tomato medium
- 1 cup red onions
- ½ cucumber
- 1 red pepper small
- 1 green pepper
- 1 cubanelle pepper
- 130 g kalamata olives
- ½ cup parsley
- ½ lb feta cheese
- Combine vegetables, olives, and parsley in a large bowl.
- Rest sliced feta on the top of salad.
- Pour dressing over salad and cheese.
- Season with salt and pepper to taste.
- Let the salad marinate until ready to serve.
- Try the balsamic vinaigrette oregano dressing.