Chef Bevski's Greek Salad

I threw this together for an open house and it was a hit. I caught a guy in the kitchen licking the bowl. I’m not kidding!

INGRIDIENT

¾ cup olive oil

¼ cup red wine vinegar

¼ cup chopped fresh dill

salt and ground black pepper to taste

1 cucumber, peeled and diced

1 cup chopped broccoli

1 cup chopped cauliflower

2 plum tomatoes, diced

¼ head red cabbage, shredded

¼ large red onion, diced

½ red bell pepper, chopped

½ green bell pepper, chopped

1 (5 ounce) jar pimento-stuffed green olives, sliced

1 (4 ounce) package feta cheese, crumbled

DIRECTION

Step: 1

Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.

Step: 2

Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.

NUTRITION FACT

Per Serving: 268 calories; protein 3.9g; carbohydrates 8.4g; fat 25.4g; cholesterol 12.6mg; sodium 537.8mg.

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