A Big Fat Greek Salad

I love salads.

Especially crunchy, feta-filled ones. :)

I found this one on Women's Health.com and pretty much make it all the time. I switch up the beans and us cannellini beans too.... They're just buttery!! Yum-o! You also can't skimp on the olives. Buy GOOD olives.

You might catch yourself trying to lick the bowl when you're done too.

.... or is that just me?

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon freshly ground black pepper
• 2 large red tomatoes (1 pound), cut into chunks
• 1 can (15 ounces) chickpeas, rinsed and drained
• 2 cups hothouse cucumber chunks
• 1/2 cup thinly sliced red onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 8 kalamata olives, pitted and sliced
• 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
• 4 ounces feta cheese, chopped

Directions

1.

In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork.

2.

Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. If you have time, let marinate for 15 minutes.

3.

Add the greens and feta and toss again.