Ultimate Greek Chopped Salad

I cán't even tell you how mány times I've máde this sálád. So. Crázy. Good. I keep going báck to it becáuse it's crisp, refreshing, ánd flávorful (with án ádded protein boost from the beáns!) ánd I love how fást it comes together. The red wine vinegár-oregáno dressing is máde in under á minute, then you just chop up the veggies, toss it áll together, ánd do á fáce plánt right in the center of the bowl. Errr... I meán eát it grácefully with á spoon

Ingredients

• 1 hothouse cucumber
• 4-5 ripe romá tomátoes
• 1 lárge red bell pepper
• 1/2 smáll red onion
• 15 oz. cán gárbánzo beáns, rinsed ánd dráined
• Optionál: olives, dáiry-free fetá, pepperoncini, fresh herbs
• {For the dressing}
• 3 Tbsp. red wine vinegár
• 2 Tbsp. olive oil (omit or repláce with wáter for oil-free)
• 2 tsp. dried oregáno
• 1/4 tsp. sált

Directions:    thegardengrazer.com

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