1 small cucumber sliced and quartered
1 box(can) of garbanzo beans, rinsed and drained
3 green onions sliced – include the green part
3-4 Tables spoons fresh dill chopped
½ cup feta cheese
¼ – ½ cup kalamata olives sliced
½ c grape tomatoes sliced
¼ cup chopped yellow pepper
¼ cup chopped orange pepper
½ teaspoon dried oregano
¼ cup olive oil
1/8 cup red wine vinegar
2 hand fulls lettuce or spinach (optional)
Mix all the veggie ingredients together, sprinkle with the olive oil and the vinegar – toss!
This salad actually started out quite differently. I had some dill that I wanted to use while it was still good. I love garbanzo beans, dill, cucumbers, and feta cheese together. So that is what I set out to do. But then when I decided to have baked chicken I started thinking a Greek Salad would add a little spice and color so I checked my fridge for available ingredients and came up with my version of a Greek Salad. I have included 2 pictures because there are actually 2 ways you can serve this salad. The first one is with lettuce, spinach or some greens mixed in like a typical salad. The second is without the greens – served in a pita pocket or just on a piece of toast – bruschetta style. Also great as a meal salad.
You can add radishes or veggies you have on hand that you like and you can increase or decrease the amounts of any that I have included if they are not your favs. Enjoy!