Big Fat Greek Salad | Crossroads Community Food Network

Ingredients:
  • 3 tomatoes
  • 2 cucumbers
  • 2 bell peppers
  • 1 can or jar pitted black olives, drained and sliced
  • 1/2 small red onion, sliced thin
  • 1 small bunch fresh  parsley leaves
  • 1 handful fresh oregano leaves, minced
  • 1 small block feta cheese, crumbled
 Dressing Ingredients:
  • 1 part red wine vinegar + 3 parts olive oil (i.e. 1/4 cup vinegar + 3/4 cup oil)
  • Salt and pepper, to taste
Directions:
Shake dressing ingredients in a jar with a tight fitting lid. (Kids love to help with this part.)
Chop tomatoes, cucumbers, and peppers into bite-sized pieces.
Toss everything together in a large bowl.
Enjoy chilled or at room temperature. Leftovers will keep in the fridge for a couple of days.