GREEK SALAD with Lemon Rosemary Marinade & Dressing
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1 medium cucumber, peeled and chopped
1 large bell pepper, chopped
1/2 red onion, chopped
1 can garbanzo beans, drained
1 large tomato, chopped or 1 cup cherry tomatoes
1/2 cup kalamata olives, halved
8 oz feta cheese, crumbled or chopped
1/2 cup E&V Lemon Rosemary Marinade & Dressing
3 tablespoons extra virgin olive oil
salt & pepper
Preparations:
Add ingredients to a large bowl, whisk together E&V Lemon Rosemary and olive oil. Toss into salad and salt & pepper to taste.
Yields 6 cups. Serves 6 to 8
