"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Greek Salad Recipe

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

Contributor:  
Contributor:  
Griselle Lindo
Added: Wednesday, November 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 large firm ripe tomatoes
1 large red onion, halved and thinly sliced
1 medium firm ripe cucumber, peeled, seeded and cut into 1/8 inch rounds
2 long green bell peppers, seeded and cut into rings or strips

3 peperonicini, seeded and cut into thin slices

1 cup kalamata or oil cured olives

pound feta cheese, crumbled

Directions:
Directions:
Wash and dry tomatoes. Cut in half and cut each half into thirds or quarters to get chunky wedges. Toss tomatoes with onion, cucumber, bell peppers, pepperoncini and olives. Just before serving, toss with salad dressing. Sprinkle crumbled feta cheese to top. Serve at room temperature. Makes 4 servings.

 

 

 

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