Sun Dried Tomato Greek Salad

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.

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Active time

15 mins

Total time

15 mins

Yield

4 servings

Ingredients

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, ½-inch cubed (not crumbled)

2 tbsp ﬂat leaf Italian parsley-ﬁnely chopped

⅛ c red wine vinegar

Cracked pepper to taste

Instructions

Combine in a large bowl; cucumber, peppers, sun-dried tomatoes and the oil from the jar, olives, and red onion.
Gently fold in feta cheese.
Drizzle reserved oil from sun-dried tomato jar & red wine vinegar on top of salad and toss.
Finish with cracked pepper and parsley as garnish.
Serve with your favorite whole-grain bread, if desired.

Recipe and photo courtesy of Mooney Farms