Lemon and oregano, a classic Greek combination, are added to the dressing for this colorful salad with dotted with tomatoes, bell pepper, and scallions.
Dressing:
1/4 cup freshly squeezed lemon juice
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1/2 cup olive oil
Salad:
1 tablespoon olive oil
1/3 pound bulk Loukanika, Hot Italian Sausage, or purchased hearty sausage
2 (15-ounce) cans garbanzo, drained and rinsed
1/2 red bell pepper, seeds and ribs removed, and chopped
3 scallions, white parts and 3 inches of green tops, sliced
2 ripe plum tomatoes, cored, seeded, and diced
1/2 cup crumbled feta cheese
1. For dressing, combine lemon juice, garlic, oregano, sugar, salt, and pepper in a jar with a tight-fitting lid and shake well. Add olive oil, and shake well again.
2. For salad, heat oil in a medium skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned.
3. Combine sausage, beans, red bell pepper, scallions, tomatoes, and feta in a mixing bowl, and toss with dressing. Refrigerate for 30 minutes to blend flavors.
Note: The dish can be prepared up to a day in advance and refrigerated, tightly covered. Allow it to reach room temperature before serving.