GREEK SALAD with Lemon Rosemary Marinade & Dressing

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