This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.
Ingredients
- 1 green bell pepper , seeded and chopped
- 1 red bell pepper , seeded and chopped
- 1 yellow bell pepper , seeded and chopped
- 1 medium cucumber , seeded and chopped
- 0.25 cups chopped fresh parsley
- 8 ounces crumbled feta cheese
- 1 tablespoon olive oil
Instructions
-
1
In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Chris' Bay Area Burger
These burgers are the hit of my town. All my friends come over every weekend just for these burgers. With a little bit of basil leaves, and some olive oil, you will drooling all over yourself while you eat these.
Chilton Cocktail
The Chilton cocktail, said to have originated in Lubbock, Texas, is a tangy and refreshing summer cocktail, perfect for those who don't like overly sweet drinks. Adjust the lemon and sparkling water to suit your taste.
Kale and Fennel Frond Frittata
A very green frittata that makes delicious use of fennel fronds. I love the delicate flavor that they impart, and the kale and feta cheese in this frittata are a perfect match. You could use spinach or chard instead of kale, if desired.