Chopped Greek Salad

Servings: 2 | Serving size: about 3 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied. This recipe, once mixed together, does not keep well, but the ingredients could be prepared ahead and the salad tossed together at the last minute.

Ingredients

• 1 Tbsp red wine vinegar
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh Italian parsley (minced)
• 1/2 tsp dried oregano
• 1/8 tsp ground black pepper
• 1 tsp honey
• 1 large cucumber (peeled, seeded and cubed)
• 1/2 small green bell pepper (seeded and diced)
• 1/2 small red bell pepper (seeded and diced)
• 8 large leaves romaine lettuce (thinly sliced crosswise)
• 12 black olives (slivered)
• 12 cherry tomatoes (halved)
• 1 medium shallot (thinly sliced)
• 2 ounces feta cheese (crumbled)
• 1 15-ounce can no salt added canned cannellini or other white beans (drained and rinsed)
• 6 large leaves basil (chiffonade)

Whisk together vinegar, oil, parsley, oregano, pepper and honey in a medium sized mixing bowl.

Place the bowl in the refrigerator to chill while preparing the vegetables.

When the dressing is chilled, whisk to blend well.

Add the cucumber, peppers, lettuce, olives, tomatoes, shallot, feta cheese, beans and basil.

Fold together gently and serve.