Make Ahead

Summer Greek Salad

September  5, 2011
Author Notes

I added leftover quinoa & toasted flax seeds for interest and nutrition —Aurora Jimenez Haydostian

  • Serves 6
Ingredients
  • 1 Yellow bell pepper
  • 2 Red bell peppers
  • 2 Green bell peppers
  • 1 Celery heart
  • 1 Large cucumber
  • 4 Ripe heirloom or garden tomatoes
  • 1/2 cup Feta cheese
  • 1/2 cup Quinoa
  • Handful Toasted flax seeds
  • Dried or fresh oregano
In This Recipe
Directions
  1. Wash veggies, peel cucumber
  2. Large dice chop peppers, celery,tomatoes,cucumber
  3. Toss into serving bowl, add quinoa, flax, oregano and feta
  4. Toss and serve with favorite vinaigrette.

See Reviews

See what other Food52ers are saying.

Review