Ripe and luscious flavors from a mixture of vegetables, sun-dried tomatoes tossed in olive oil, and vinegar create a unique take on Greek salad. With a handful of freshly toasted bread pieces, this salad can serve as a Greek Panzanella. However you serve this dish, the combination of flavors and colors brings the cuisine of the Mediterranean to your kitchen. This salad is great for mellow summer days, and keeps well to be prepared ahead of time as a colorful side dish.
1 cucumber, sliced ¼-inch thick pieces
1 yellow bell pepper, cubed
1 red bell pepper, cubed
8.5oz Bella Sun Luci Sun Dried Tomatoes Halves in Olive Oil
8 oz Greek olives, pitted
¼ c red onion, sliced
4 oz feta cheese, 1/2-inch cubed (not crumbled)
2 tbsp flat leaf Italian parsley-finely chopped
â…› red wine vinegar
Cracked pepper to taste
Recipe and photo courtesy of Mooney Farms
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