Donna's Zesty Greek Salad

31 December 2015:  Dear Friends, while in California over the holidays, I saw a Greek Salad in the window of a deli and was determined to recreate it when I came back home.  This recipe captures the bright flavor and crispness of the deli version and is just perfect for a crowd.  Give it a try!  Best, Donna:

Donna's Zesty Greek Salad

Ingredients:

For Salad:

5 celery stalks and leaves, coarsely chopped

1 cucumber, peeled and coarsely chopped 

2/3 pound pasteurized Feta cheese, cut into cubes

1 cup Kalamata olives, cut in half

1 red onion, chopped

1 bunch radishes, cleaned and sliced

2 pints cherry tomatoes, quartered (if large) or halved (if small)

1 green sweet bell pepper, cut into chunks 

1 yellow sweet bell pepper, cut into chunks

2 Tablespoons basil leaves, chopped 

For Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar 

1-1/2 teaspoons Dijon mustard

2 teaspoons garlic, minced

2 teaspoons sugar

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

Method:

Combine all salad ingredients in a large bowl.  Mix together dressing ingredients and add 3/4 cup of dressing to salad.  Refrigerate for at least 4 hours before serving time to allow flavors to blend.

Serves 8.

Copyright 2015.