Big Greek Salad

© Katherine Stetson

Greek Salad is a meal in itself and chock full of crunchy bites of good health.  Serve with Grilled Pita Bread and any assortment of Mediterranean foods.

Serves 4 – 6.

  • 3 cups torn red leaf lettuce
  • 2 cups torn iceberg lettuce
  • 1 cup grape tomatoes, halved
  • 1 small seedless cucumber, thinly sliced
  • ½ green bell pepper, cut into 1 inch matchsticks
  • ½ red onion, halved and thinly sliced
  • ¼ cup coarsely chopped fresh flat leaf parsley
  • ½ cup brine-cured black olives, pitted and halved
  • 6 – 8 pepperoncini
  • ½ cup crumbled feta cheese
  • freshly ground black pepper, to taste
  • Greek Vinaigrette

In a large salad bowl, gently combine first nine ingredients.  Top with crumbled feta cheese and freshly ground pepper.  Pour 1/3 cup Greek Vinaigrette, or to taste, over salad and toss gently.

Copyright © Katherine Stetson, all rights reserved.