Greek Salad Recipe

Greek Salad Recipe

Fixings

3 plant ready tomatoes, cut into lumps

1 red onion, meagerly cut

1/2 European seedless cucumber, cut into reduced down lumps

1 little red ringer pepper, cultivated and lumped

1 little green ringer pepper, cultivated and lumped

1 cubanelle pepper, cultivated and pieced

1 cup Kalamata dark olives

A few twigs new level leaf parsley, around 1/2 cup

2 (1/4 pound) cuts imported Greek feta

1/4 cup (several glugs) extra-virgin olive oil

3 tablespoons (3 sprinkles) red wine vinegar

1 teaspoon dried oregano, squashed in palm of your hand

Coarse salt and dark pepper

Pita breads

Guidelines

Pecan-pesto-shells-with-sausage.

Join vegetables, olives, and parsley in an enormous bowl. Lay cut feta on the highest point of salad. Join oil, vinegar, and oregano in a little plastic holder with a cover. 

Shake energetically to consolidate oil and vinegar and pour over salad and cheddar. Season with salt and pepper and let the plate of mixed greens marinate until prepared to serve. 

Serve salad with pita bread rankled and warmed on a hot iron or barbecue dish. Appreciate it !! Chicken-parm-sliders.

Greek Salad Recipe VIDEO