A light, refreshing, and flavorful salad, the intensity of the Kalamata olives will be more evenly distributed if you take the time to slice them. Hopefully you can find pitted olives at your deli bar or specialty store. A heartier salad can be created by the addition of chickpeas and slices of hard boiled egg.
- 1 cucumber, peeled, seeded, and diced
- 1 large ripe tomato, diced
- 1 red bell pepper, diced
- 1 scallion, finely sliced or minced
- 2 tablespoons minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- juice of ½ lemon (or more to taste)
- 1 garlic clove, pressed
- ¼ teaspoon dried oregano, crumbled
- 8 black Kalamata olives, whole or pitted and sliced
- salt and ground black pepper to taste
- romaine lettuce leaves
- crumbled or grated feta cheese (optional)
- Combine the cucumbers, tomatoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano, and olives in a large bowl.
- Add salt and pepper, and toss well.
- Although you can serve the salad immediately, it is even better if it sits for about 30 minutes before serving.
- Mound the salad on lettuce leaves, and top with feta if you like.
- Serve this with a crusty bread, hearty soup, or stuff a pita with it.
NOTE: This salad is good with or without the feta. If you mix the feta into the salad, the cheese will absorb the marinade, which is delicious. For a more decorative presentation, sprinkle the feta on top. This salad will keep better if the cheese is not mixed into it.