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4 small zucchini, trimmed, cut in half lengthwise, and sliced
1 each red and yellow bell pepper, seeds and inner white ribbing removed, cubed
2 tomatoes, ripe but firm, seeds removed, cubed
1 small onion, cut in half lengthwise and thinly sliced
8 ounces pre-cooked chicken breast, shredded
1/2 cup oil-cured olives, pitted and halved
juice of 1 lemon
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
pinch of sugar
1/2 cup crumbled feta cheese
2 tablespoons chopped chives
In a bowl, combine the zucchini, red and yellow peppers, tomatoes, onion, chicken and olives. In a separate bowl combine the lemon juice, vinegar and the olive oil. Season with salt, pepper and a pinch of sugar, and whisk until emulsified. Pour over the salad, cover, and refrigerate for 30 minutes. Add the crumbled feta and the chives. Toss and serve. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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