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Recipe courtesy of Geoffrey Zakarian

Greek Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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  1. In a medium bowl, combine the couscous, kale, onion, olives, banana pepper, 1 teaspoon of the red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper. Toss to coat.
  2. In a separate medium bowl, combine the cubanelle pepper, tomatoes and cucumbers. Add the parsley, remaining 1 teaspoon red wine vinegar and 1 tablespoon olive oil and salt to taste. Toss to coat.
  3. On a large plate or platter, arrange the couscous mixture in the center, then top with the cucumber and tomato mixture. Shingle the feta slices on top. Season the feta slices with the oregano, some salt and pepper and a drizzle of olive oil.
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