3 tablespoons minced fresh parsley leaves
4 pitted kalamata olives, minced
1 clove garlic, minced or micro planed
1/4 cup fresh lemon juice
1/2 medium cucumber, peeled and chopped
1/2 medium yellow pepper, chopped
1/4 medium green pepper, chopped
1 medium tomato, seeded and chopped
1/3 cup red onion, finely chopped
1 ounce diced reduced-fat feta cheese
In a serving bowl, combine the parsley, olives, and garlic. Whisk in lemon juice. Add the cucumber, bell peppers, tomato, onion, and cheese. Toss to coat salad with dressing. Serve.
Recipe printed from http://TheSlowRoastedItalian.com/Copyright ©2011 The Slow Roasted Italian – All rights reserved.