Ingredients Jump to Instructions ↓

  1. 1 head lettuce , rinse shake dry and chopped. (Romaine is Best)

  2. 1 medium red onion , take off the bad looking stuff and slice thin

  3. 2 -3 roma tomatoes , cut into wedges

  4. 1 cup feta cheese , crumbled dice smaller

  5. 12 ounces Greek peppers (drained Mezzetta Imported Garlic & Dill Peperoncini)

  6. 10 ounces pitted kalamata olives

  7. 1 cucumber , Sliced and cut again

  8. 1/2 cup olive oil (extra virgin first cold pressed)

  9. 1 cup red wine vinegar

  10. 1 teaspoon garlic powder or 1 teaspoon fresh garlic clove , minced

  11. 1-2 1 teaspoon dried oregano

  12. 1 teaspoon dried basil

  13. 1 teaspoon balsamic vinegar

  14. 1 teaspoon black pepper

  15. 1 teaspoon Dijon mustard or 1 teaspoon spicy brown mustard

Instructions Jump to Ingredients ↑

  1. Directions: The FINAL PART 1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last.

  2. In a side bowl or the feta container, mix together all "Part Two" ingredients.

  3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day.

  4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle -- It is worth it -- . ?


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