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Greek Salad

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1 Green Bell Pepper, chopped
1 English Cucumber, seeded and chopped
5 Roma Tomatoes, chopped
1/4 Cup Red Onion, thinly sliced
1/2 Cup Kalamata Olives, pitted
8 oz Feta Cheese, crumbled
1/2 Cup Olive Oil
3 1/2 Tbsp Red Wine Vinegar
2-3 Garlic Cloves, minced
1 1/4 Tsp Dried Oregano
1 1/4 Tsp Dried Dill
1 Tsp Salt
1/2 Tsp Black Pepper


  1. Start by making the dressing. In a small mixing bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, dill, salt, and pepper. Set aside.
  2. Chop the bell pepper, cucumber, and tomatoes, and slice the onion.
  3. Add the bell pepper, cucumber, tomatoes, onion, olives, and feta to a large mixing bowl. Toss to combine.
  4. Pour the dressing over the top and toss to combine. Season with salt and pepper, to taste.
  5. Refrigerate for 30 minutes before serving to allow the dressing to absorb and the flavors to blend. Serve cold. Enjoy!
Course: Appetizer, Appetizers, Dinner, Lunch, Meatless, Salad
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