"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Greek Pepper Salad Recipe

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This recipe for Greek Pepper Salad, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Larry and Janet Kerr
Added: Saturday, July 18, 2009


cup olive oil
2 Tbsp. lemon juice
1 Tbsp. water
2 tsp. white wine vinegar
1 Tbsp. parsley
tsp. oregano
tsp. sugar
1 red pepper cut into bite size pieces
1 green pepper cut into bite size pieces
1 yellow pepper cut into bite size pieces
1 orange pepper cut into bite size pieces
to red onion cut into bite size pieces
cup black olives
2 oz. feta cheese
Salt and pepper to taste

Pour oil into small bowl. Add lemon juice, water, vinegar, parsley, oregano and sugar.
Whisk until thickened.
Combine peppers, onion and olives in a large bowl. Add dressing. Toss to combine.
Cover and let stand at room temperature for 1 hour. Drain off excess dressing.
Add cheese to pepper mixture. Toss. Season with salt and pepper to taste. Serve.




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