Chopped Greek Salad

Greece still being  on my bucket list, I have no idea how authentic any Greek salad really is, actually.  Is it  like  pizza.....mostly an American version of some vaguely similar dish?    Whatever  the answer,  as for salads ,  there's nothing like a tangy Greek salad.     If you're in the market for a superb  traditional recipe, check  my   January '08  blog entry.   But lettuce  doesn't always hold over or travel well,  so I  often rely on this crisp, crunchy  alternative.  With nothing  delicate  to wilt,  and no  sour cream, yogurt  or mayonnaise to be concerned about,  there are  no  worries about  refrigeration  issues when taking this  version  anywhere. It was great tonight  served with  rack of lamb roasted with a little dijon and breadcrumb coating, and I love munching on it for a tasty low-fat, low-cal, low-carb lunch or snack.    

  Keep the veggies chopped in a uniform size, about nickel size, in order to get a taste of several veggies  in each bite. This will easily serve 8 hungry people, it  makes a substantial  bowlful.   I double it when taking to a party and it disappears  in a flash. 

Chop everything  &  toss together in a large bowl:

1 1/2 c. fresh broccoli ( no stems) , 1 1/2 c. fresh cauliflower ( no stems) , 1 medium cucumber with the  peel on,  1 c. cherry tomatoes, halved,  1/2 pepper  of each color: green, red, yellow;    1 large can  whole ripe pitted  olives, drained and cut in half; ( you can use Greek or Kalamata if you choose) ,  3 sliced green onions, green and white  parts,   8 oz Greek vinaigrette salad dressing, Kraft or any brand;   and 1 c. feta cheese.  Don't skimp on the feta !     It's ready to eat  or will keep  for several days,  keep  refrigerated.    After a day or two the dressing may congeal a  bit; just set it on the  counter  briefly, stir, and it will become clear again.