Shepherd's Salad

This salad is fabulous!! The original recipe came from an old Weight Watcher's cookbook. The recipe served twelve. I modified the recipe to serve four and used herbs my family enjoys. I use one part parsley and half parts mint and oregano. I chop everything in a small dice. It would make a great salsa with pita chips. It is best served fresh, but will keep in the refrigerator overnight not longer. If stored in the refrigerator it will release a lot of liquid but is still delicious. I great side with grilled proteins like chicken and fish.

Shepherd's Salad

Serves 4 to 6

Ingredients

1 pint grape tomatoes, quartered

1 english cucumber, diced

1 green bell pepper, diced

1/2 small red onion, diced

1/2 cup mix of fresh parsley, mint, and oregano, minced

1 Tbsp olive oil

1 Tbsp red wine vinegar

salt and pepper to taste

4 oz. feta, crumbled

Directions

Combine everything but feta in a bowl; toss to combine well. Add feta and toss again.

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Carole's Chatter: Food on Fridays - Cucumber