Tuesday, November 20, 2018

Greek Salad

5 large red ripe tomatoes, chopped

1/2 large seedless cucumber, chopped
1/2 cup black olives, pitted and sliced
1/3 red onion, sliced
7-8 yellow pepperocinis peppers, sliced
1/2 cup  feta cheese, crumbled
2 Tbsp fresh parsley, optional

Salad Dressing:
2 Tbsp Greek Seasoning
1/2 cup olive oil
2 tsp. sugar, optional
1/3 cup red wine vinegar

Layer the vegetables in a medium salad bowl and top with feta cheese and garnish
with parsley.  Pour dressing over the top.  Serve with main meal.

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