MARINATED GREEK VEGGIE SALAD

MARINATED GREEK VEGGIE SALAD

Serves 16

DRESSING:

3/4 cup extra-virgin olive oil

the juice from 1 extra large lemon (juices best at room temperature)

3 tsp. fresh garlic, finely grated (about 2 large cloves)

2 to 4 tsp. dried oregano (start with 2; adjust to taste)

1 to 1-1/2 tsp. dried basil

4 T. red wine vinegar

1/2 tsp. sea salt

2 tsp. sugar

1/2 tsp. ground black pepper (or to taste)

SALAD:

1.5 lb red ripe grape, cherry or Roma tomatoes (cut grape/cherry tomatoes in half; cut Romas in large dice)

1 medium red onion, cut in thin wedges

1 large green bell pepper, seeded and cut in 1/2" dice

1 large English cucumber, quartered lengthwise, seeded and sliced 1/2" thick

1 cup pitted Kalamata olives, drained

4 oz. crumbled Feta cheese (I used 'Alouette' brand; excellent)

Prepare the dressing by combining all ingredients in a small bowl or large measuring cup; blend well using a wire whisk, immersion blender or food processor, until everything is well-incorporated.

Mix all of the salad ingredients in a suitably sized container or bowl with tight-fitting lid.  Pour the blended dressing over all, snap on lid and shake gently to distribute. 

Refrigerate for at least 3 hours before serving.  Overnight is best.

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HINT:  Costco carries a large (1/2 gallon) jar of pitted Kalamata olives for less than $8.  If you plan on making this salad more than once, this large jar is very economical.