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Greek Salad

From the kitchen of Kristin Same-Fenwick

1 cucumber, diced
1 red or green pepper, diced
4 celery ribs, chopped
1/2 large red onion, chopped
2 tomatoes, diced
1 lb. feta, crumbled
olives (I used one small can, diced)
6 pepperoncini, diced
juice of 2 lemons
several drops of hot sauce, or I used cayenne pepper
salt, pepper & garlic to taste
3 Tblsp. olive oil

Mix all solid ingredients together. Toss with lemon juice, hot sauce and spices. Drizzle with olive oil & toss again. Taste to adjust seasonings.

- Pepperoncini, also known as Tuscan peppers, are sweet Italian peppers you often find on a salad bar or served with carry out pizzas. They’re available in the canned goods aisle near pickles or among the ethnic foods.
- Many similar recipes also use bottled Balsamic Vinaigrette on this salad, but do be brave and try this all-fresh version.



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