(WARNING: I've evolved this recipe over a period of several years, and
I just sort of know how much of everything to toss in, so the measurements
given here are rough approximations.
Oh, all right: Read "guesses" for "approximations.")
1 large red bell pepper and 1 large green bell pepper
1 medium red, 1 medium green, and 1 medium yellow or orange bell peppers
1 red onion
1 - 2 Roma tomatoes
10 -12 cherry tomatoes
2/3 - 1 cup of pitted olives
1 tablespoon Italian seasoning (mixed herbs)
3 tablespoons crumbled feta cheese
3 tablespoons of Greek salad dressing
2 tablespoons of extra virgin olive oil
Core and seed bell peppers and chop into bite-sized pieces; place in a large mixing bowl. Chop and add onion to taste. Dice Roma tomatoes OR quarter cherry tomatoes and add to taste. Add olives, Italian seasoning, feta, salad dressing, and olive oil, and stir to mix well. Refrigerate. Serve cold.
1. I use only a small amount (a tablespoon or so) of red onion because I've found that the
onions can sometimes overwhelm the other tastes everything else, but it's really a matter of
taste and experimentation (that's equally true of all the ingredients here).
2. I generally use a mixture of green and black olives because I like both, but that isn't
3. For the Greek dressing, I prefer Ken's Steak House Greek with Feta Cheese,
Black Olives, and Imported Olive Oil, but I've also used Kraft Greek Vinaigrette
with Feta Cheese and Oregano, and it's quite good, as well.
4. Occasionally, I'll toss in a tablespoon of fresh dill, finely minced, as well as the
dried Italian seasoning herbs.
5. This salad is best if it sits overnight before being served because the various
flavors blend better; it can be served as soon as cold, however, and is still good.