Greek Salad

By beach cook

Ingredients

• ADD Dressing & Refrigerate:
• 4 Roma Tomatoes Wedges
• 1 Cucumber Sliced
• 1/4 Red Onion Sliced Thin
• 3/4C Shredded Mozzarella
• 2C Genoa Salami Cubed
• 1/2C Ripe Olives Sliced
• Dressing: Mix in Small Bowl
• 1/2C EVOO
• 2t Red Wine Vinegar
• 1t Lemon Juice
• 1t Oregano
• Salt & Pepper
• ADD After One Hour:
• 1/2C Feta Cheese Crumble
• Roasted Sunflower Seeds
• Shredded Lettuce

Preparation

Step 1

Large Bowl, Add First Group & Dressing, Mix Well. Cover & Refrigerate 1 Hour.

Serve Over Lettuce with Feta & Seeds.

Serve with Rye Bread