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Special Greek Salad

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Course: Sides
Cuisine: Greek
Prep Time: 10 minutes
Total Time: 10 minutes
Degree of Difficulty : Easy
Servings: 4 people
Author : Kathy from Inspired Cuisine

Ingredients 

Salad Greens

  • 2 cups cooked Israeli couscous
  • 2 cups mixed greens
  • 1/3 red onion thinly sliced
  • 1/4 cup thinly sliced pickled banana peppers
  • 8-10 whole Kalamata olives pitted and sliced
  • 1 tspn red wine vinegar
  • 1 tbsp olive oil plus extra for drizzling
  • kosher salt and ground black pepper

Salad Topping

  • 1 whole cubanelle pepper seeded and sliced
  • 12 grape tomatoes sliced in half
  • 1/2 whole English cucumber seeded and thickly sliced
  • 3-4 sprigs parsley chopped
  • 1 tspn red wine vinegar
  • 1 tbsp olive oil
  • 1/3 lb block feta cheese crumbled in large chunks
  • 1/2 tspn dried oregano

Instructions

Gather all ingredients before starting recipe.

    Salad Greens

    • In a medium bowl, combine 2 cups cooked Israeli couscous, 2 cups mixed greens, 1/4 cup thinly sliced pickled banana peppers, 1/3 red onion, 8-10 whole Kalamata olives, 1 teaspoon of red wine vinegar and 1 tablespoon of olive oil.
    • Generously season salad mix with kosher salt and black pepper and toss to combine.

    Salad Topping

    • In a separate bowl, combine prepared Cubanelle pepper, tomatoes, cucumbers and chopped parsley.
    • Season with kosher salt and add 1 teaspoon red wine vinegar and 1 tablespoon olive oil. Toss to combine.

    Serving

    • Place a generous layer of the salad greens down the center of the platter.
    • Top with the cucumber and tomato mixture.
    • Crumble feta cheese and sprinkle on top of the tomato, cucumber mixture. Drizzle with a little olive oil.
    • Sprinkle with dried oregano.