Greek Salad


6 cups torn Mixed Greens
1/2 cup grated Carrot
1 Cucumber, peeled and chopped
1/2 cup thin-sliced Red Onion
1/4 cup pitted Kalamata Oives, chopped
1/4 cup minced fresh Mint or Parsley
1/4 cup cubed Feta Cheese
1 cup canned Chick Peas, drained and rinsed
1/4 cup extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar or Lemon Juice
Coarse Salt and Pepper


Toss the greens with grated carrot in a large bowl to combine. Ass the cucumber, red onion, olives, feta, mint and chick peas then toss together.

Drizzle the salad with the olive oil and vinegar, sprinkle with a pinch of salt.

Gently toss and taste. Add additional salt and pepper if desired.

Serve immediately.

Chef Notes:
Jazz up this canvas to suit your whim — add grilled eggplant, roasted beets, homemade croutons, etc.

Recipe by:

April Hamilton