Greek Diced Vegetable Salad Food

GREEK DICED VEGETABLE SALAD

Steps:

• Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
• Add salt and pepper and toss well.
• You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
• Mound the salad on romaine lettuce leaves, and top with feta.

GREEK PASTA SALAD

Steps:

• Cook pasta according to package directions until al dente; then drain. Rinse under cold water to cool.
• Heat the oil in a large saucepan and add the eggplant.
• Cover and cook for 3 minutes on medium heat.
• Stir in the salt, garlic, lemon juice, and water.
• Cover and simmer for 6-8 minutes, until eggplant is almonst tender.
• Add the diced bell peppers, and if you are using dried herbs, add those now.
• Simmer a few minutes more until peppers are cooked, but still have some crunch.
• While eggplant and peppers are cooking, place the artichokes, cucumbers, tomatoes, celery, scallions, fresh herbs in a large bowl.
• Add the cooked eggplant and peppers.
• Stir in the pasta and toss well.
• Add salt and pepper and more lemon juice or olive oil to taste.
• Serve at room temperature topped with feta and some Kalamata olives.
• If your refrigerate this salad to use later, you may need to add a dash of lemon juice and olive oil before serving.