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Salads


Greek Village Salad

 

12 Servings


  • 4 medium tomatoes, cut into wedges
  • 2 medium green bell peppers, diced into large pieces
  • 1 medium onion, julienne cut
  • 2 medium cucumbers, forked, quartered and cubed
  • 1 cup Kalamata olives, pitted
  • ½ cup pepperoncini
  • 3 tablespoons fresh dill weed, chopped
  • 1½ cups crumbled Feta cheese
  •  
  • Dressing
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons dried oregano
  • 1 clove garlic, minced
  • 1 anchovy, minced (optional)

In a large bowl, combine tomatoes, cucumbers, onion, green peppers, Greek olives, pepperoncini and dill.

In a separate bowl, prepare the dressing, making sure to mix thoroughly.

Pour dressing over vegetables. Add feta cheese and toss.

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