2 large tomatoes, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 long English cucumber (or 2 medium garden cucumbers), quartered lengthwise and chopped into 1/2-inch pieces
1 medium red onion, thinly sliced
1/2 cup black pitted olives halved lengthwise
1/2 cup chickpeas
1/2 cup Greek feta cheese, cubed
GREEK SALAD DRESSING
1 tsp salt
1/2 tsp black pepper
1/4 cup extra virgin oil
2 Tbsp red wine vinegar
1/4 cup fresh parsley, chopped
1 tsp oregano
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.