Greek Veggie Salad


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ENTRY 1 large cucumber, peeled and diced large
2-4 tomatoes, cut in thin wedges
red onion, sliced thin
black olives, sliced
1/4-1/2 yellow bell pepper, sliced
1/4-1/2 red bell, sliced
1/4-1/2 green bell, sliced
1/4 cup(ish) pepperoncini peppers
1 can artichokes, drained and diced large

herbes de provence (a pinch each:oregano, rosemary, marjoram,savory)
garlic powder
black pepper
olive oil
balsamic vinegar

feta cheese crumbled

Cut all veggies and mix into bowl. Drizzle a couple Tablespoons of olive oil and balsamic vinegar. Sprinkle with salt, pepper and garlic. Mix again and let sit for flavors to blend. Add feta to bowl after dishing up...unless you are serving at a gathering where it will be eaten up the same day

*The size, colors, and amounts of your vegetables can obviously be changed to your personal liking. I love the different colors of peppers and flavors they add. The amount of tomato varies with the type. The recipe is the combo I use.

Submitted by Kari from Illinois



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