Another Greek Salad, courtesy of Rachel Ray

* 3 vine ripe tomatoes, cut into chunks
* 1 red onion, thinly sliced
* 1/2 European seedless cucumber, cut into bite-size chunks
* 1 small red bell pepper, seeded and chunked
* 1 small green bell pepper, seeded and chunked
* 1 cubanelle pepper, seeded and chunked
* 1 cup Kalamata black olives
* Several sprigs fresh flat-leaf parsley, about 1/2 cup
* 2 (1/4 pound) slices imported Greek feta
* 1/4 cup (a couple of glugs) extra-virgin olive oil
* 3 tablespoons (3 splashes) red wine vinegar
* 1 teaspoon dried oregano, crushed in palm of your hand
* Coarse salt and black pepper
* Pita breads

Directions

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Kudos to Rachel Ray and the Food Network for sharing this recipe with the public. Click here to see this and more awesome recipes from Rachel Ray if you are interested

One of my favorite greek salad recipes

3 vine ripe tomatoes, cut into chunks, or sliced thin
1 red onion, thinly sliced
1/2 European seedless cucumber, sliced very thin
1 cup Kalamata black olives, pitted
Several sprigs fresh italian parsley, about 1/2 cup
2 (1/4 pound) slices Greek feta cheese
Head of romaine lettuce, torn into bite sized pieces
1 teaspoon oregano (crumbled in hands)
Greek Dressing, from St. Louis Bread Company, aka Panera Bread
croutons
cracked pepper for on top

prepare everything as mentioned above, then put together and toss. Enjoy!