Greek Salad

A colorful and traditional Greek salad that is perfect for a summer evening party. This recipe feeds a large gathering. Serve in a big bowl.


10 large ripe red tomatoes
1 large seedless cucumber
1 cup (1/4 lb.) Kalamata olives, pitted (about 30)
1 large red onion
15 pepperoncini peppers
1 cup Feta cheese (an 8 oz. square)
2 tbs. fresh parsley

Salad Dressing:
2 tbs. Greek Seasoning
1/2 cup XV olive oil
1/3 cup red wine vinegar
2 tsp. sugar (optional)


Slice the tomatoes, cucumber, olives, onion and pepperoncinis into attractive, bite-sized pieces.

Crumble the feta and chop the parsley. In a small bowl or jar with a fitted lid, add 2 tbs. water to the Greek Seasoning and let stand for five minutes. Add to the other ingredients and whisk well, or secure lid on jar and shake.

The salad ingredients can be either layered or mixed in a large bowl. Pour the salad dressing over the salad just a few minutes before serving. Toss if desired and serve. Pass the peppermill.



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