1 large green bell pepper, cored and thinly sliced
1 small red onion, peeled and thinly sliced
1 cup kalamata olives (no pits)
3–4 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano, plus extra for serving
sea salt
5 ounces feta cheese, crumbled or chopped in chunks
Directions
Combine the cucumber, tomatoes, bell pepper, red onion and olives in a large mixing bowl. Drizzle evenly with olive oil and red wine vinegar, and sprinkle with the oregano and salt.
Toss briefly. Top with feta cheese. Finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.
Serve and enjoy! Can be refrigerated in a covered container for up to 3 days.
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Traditional Greek Salad
By Terrie Lewis(2) | November 14, 2020
Time 10 min 4 Servings
Ingredients
4 medium-sized tomatoes, cut into wedges
1 English cucumber, sliced into semi-circles
1 large green bell pepper, cored and thinly sliced
1 small red onion, peeled and thinly sliced
1 cup kalamata olives (no pits)
3–4 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano, plus extra for serving
sea salt
5 ounces feta cheese, crumbled or chopped in chunks
Directions
Combine the cucumber, tomatoes, bell pepper, red onion and olives in a large mixing bowl. Drizzle evenly with olive oil and red wine vinegar, and sprinkle with the oregano and salt.
Toss briefly. Top with feta cheese. Finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.
Serve and enjoy! Can be refrigerated in a covered container for up to 3 days.
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