Greek Salad

A fresh and delicious salad with tomatoes, cucumber, red onion, red bell pepper, and garbanzo beans tossed in a lemon and oregano dressing. 

Sometimes I just want a light and fresh dinner.  My husband especially enjoys dinners like these when he returns home after long work trips (his job requires lots of travel).  He gets so tired of eating out at restaurants or picking up fast food.

Greek salad is full of delicious flavors and fresh vegetables.  Generally, olives are also a component of Greek salad but since I don't like them very much I leave them out.

I tossed in some garbanzo beans to add a little more protein and fiber.

With Feta sprinkled on top and a pita on the side (with yogurt dip--it was store bought) this made a very filling meal.  There is just something about all of the great flavors that even though it is a light meal it leaves you satisfied.

Greek Salad

Ingredients:

2-3 cups grape tomatoes (halved)
1 red bell pepper, sliced
1 cucumber, sliced
1/2 red onion
1 cup (cooked) garbanzo beans
feta
*lemon oregano dressing

Cut all of the vegetables into bite sized pieces.  You can scoop the seeds out of the cucumber if you prefer (I did).  Place all of the vegetables and garbanzo beans in a large bowl.  Pour in about 1/4 cup of the dressing and toss.  Serve on a platter or individual bowls and top with feta.  Makes 4-6 servings.

*Lemon Oregano Dressing:

1/4 cup fresh lemon juice
1/2 cup olive oil
1 Tbsp fresh oregano
salt and pepper to taste

combine all ingredients in a blender and blend on high until smooth and emulsified.  Store in a jar and shake before serving.

Enjoy.

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