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greek Salad

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into chunks
1 red bell pepper, seeded, chunks
1 green bell pepper, seeded, chunks
1 c Kalamata black olives
1/2 c fresh flat-leaf parsley, chopped
2 slices imported feta
1/4 c EVOO
3 T red wine vinegar
1 t dried oregano
Coarse salt and black pepper

  1. Combine vegetables, olives, and parsley in a large bowl.
  2. Place sliced feta on the top of salad. Combine oil, vinegar, and oregano and whisk vigorously to combine oil and vinegar. Pour over salad and cheese. Season with salt and pepper.

Adapted from Rachel Ray