Friday, October 13, 2006

Chopped Veggie Salad with Feta and Olives

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1 roasted red bell pepper
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

Combine first 5 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

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