Simple Rainbow Greek Salad

On this 8-inch plate you see Simple Rainbow Greek Salad; 

Sautéed Boneless Skinless Chicken Breast; and Boiled Potato with a bit of butter.

Husband-Tested Recipe from Alice’s Kitchen

Inspired by Alice’s good buddy, Ellen

Serves 6

While visiting my good friend, Ellen, we enjoyed this delicious healthful salad that she made.  What struck me was how colorful it was and how refreshing it tasted. So, I came right home and made it for my hubby and me. This would be a fabulous salad to pack for a simple lunch or to take on a summer picnic.  Be sure to cut the vegetables up into small bite-sized pieces for easy eating. 

Salad

1 red pepper, chopped

1 yellow pepper, chopped

¼ red onion, halved and thinly sliced

1 cucumber, peeled, seeded and chopped

1½ cups cherry tomatoes, halved*

½ cup Kalamata olives, drained and quartered

1/3 cup feta cheese, crumbled

1-2 cups chickpeas, rinsed and drained (optional, but nice)

Vinaigrette

1 lemon, juiced (about 2 Tablespoons juice)

2-3 Tablespoons olive oil

½ teaspoon Dijon mustard

½ teaspoon dried oregano

Kosher salt, to taste

Freshly ground pepper, to taste

Put all of the salad ingredients in a large bowl.  (The measurements are approximate. This is a very forgiving salad.) Put the vinaigrette ingredients in a glass jar with a tight-fitting lid.  Shake the jar well until the vinaigrette is well mixed.  Pour over the salad and toss.  Serve the salad chilled.

Leftovers make a great lunch.  Here is Simple Rainbow Greek Salad served
 with a Hard-Cooked Egg and 1/2 Nothin' But Snack Bar.