Adapted from Epicurious and reformated by Susan Hetzel!
Prep Time30 minutesmins
Assembly10 minutesmins
Course: Salad
Cuisine: Greek
Keyword: finger food, Greek salad, lettuce cups
Servings: 8
Author: Adapted from Epicurious
Ingredients
3/4poundtomatoesseeded and diced (about 2 cups)
2cupsdicedseeded, peeled cucumber (1 large cucumber)
1cupdiced red bell pepper1 large pepper
1/4cuppitted kalamata olive or other brine-cured black oliveshalved
1/4cupdiced red onion
3tablespoonschopped Italian parsley
3tablespoonsextra virgin olive oil
1 1/2tablespoonsred wine vinegar
1/2teaspoondried oregano
1/4cupcrumbled feta
kosher salt & freshly ground black pepperto taste
small to medium sized romaine leavewashed and dried
Instructions
Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese and season with salt and pepper to taste. Can be made 2 hours in advance. Let stand at room temperature before serving. Spoon salad into romaine leaves just before serving. Enjoy!
Notes
Adapted from Epicurious and reformated by Susan Hetzel!