Greek Village Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Bell pepper
  • 1 English cucumber
  • 1 Lemon
  • 1 tsp Oregano
  • 1/4 cup Pepperoncinis
  • 1/2 Red onion, medium
  • 3 Tomatoes, large ripe

• Condiments

  • 1 cup Kalamata olives

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Capizzano extra virgin olive oil
  • 1 tbsp Red wine vinegar

• Dairy

  • 5 oz Feta, in brine

Found on acedarspoon.com

Description

Ingredients

• 1 english cucumber, peeled, sliced
• 3 large, ripe tomatoes, chopped
• 1/2 medium red onion, sliced
• 1 bell pepper, seeds removed, sliced {I used green}
• 1 cup kalamata olives
• 5 oz. feta in brine, drained, chopped
• 1/4 cup pepperoncinis
• 1 lemon, juiced {about 2 Tablespoons}
• 3 Tablespoons Capizzano Extra Virgin Olive Oil
• 1 Tablespoon red wine vinegar
• 1 teaspoon oregano
• Salt and pepper to taste

Directions

• In a medium mixing bowl combine the lemon, extra virgin olive oil, red wine vinegar, oregano and whisk to combine. Add salt and pepper to taste and set aside.
• In a large mixing bowl combine the cucumber, tomatoes, red onion, bell pepper and olives and toss to combine. Gently drizzle the dressing over the salad and toss lightly to coat the salad with the dressing. Sprinkle the feta cheese over the salad and the pepperocinis.
• Serve immediately or refrigerate to chill before serving.

Nutrition