One of our mainstays for Chol Hamoed Pesach is Greek Salad. I usually serve the olives on the side, since I have olive-lovers and olive-haters among my crew. It really is a main dish salad, very nutritious and filling. Best of all, it is simple to make.
1-2 small cucumbers, scrubbed and sliced
1 colored pepper, diced
1 pint grape tomatoes and/or 1 large tomato, halved or diced
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, crumbled
1/2 cup pitted olives (optional)
1-2 cups shredded romaine lettuce
1-2 cloves minced garlic or garlic pepper
1 teaspoon dried oregano (optional)
1/4 cup cider or wine vinegar or lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
Whisk or shake the dressing ingredients. Pour the dressing over the vegetables. Add the feta and olives and toss lightly.