Recipe by BEVSKIWOLF
"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!"
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red wine vinegar
chopped fresh dill
salt and ground black pepper to taste
cucumber, peeled and diced
plum tomatoes, diced
red cabbage, shredded
red onion, diced
red bell pepper, chopped
green bell pepper, chopped
1 (5 ounce) jar
pimento-stuffed green olives, sliced
1 (4 ounce) package
feta cheese, crumbled
I've made this recipe several times and love the briny flavor the jar of olives gives this dish. The second and following times I made this I omitted the tomatoes ONLY because I knew I was going to add additional veggies daily and keep this marinating as long as possible (gets better every day) and didn't think the tomatoes would hold up for a week. I did put kalamata olives in the second time, which was ok, but it didn't wow me until I put the pimento stuffed green in (secret ingredient!). Feta takes it over the top. Thank you for sharing Chef Bevski.
I thought this was a 4, my husband thought 5, and my daughter 3, so this is the average. I think it could have benefitted from something sweet, like golden raisins. There is a lot of chopping involved, and portion sizes are large. I think of it as more akin to coleslaw than to greek salad. Thanks for the recipe!
This was a surprising hit w/finicky eaters! I made this for an impromptu casual dinner party and everyone really enjoyed it, including me. I doubled the recipe and didn't measure the veggies. I chose to leave out the olives and increased the vinegar and decreased the oil a bit for personal preference. I didn't have fresh dill, so I used a few tablespoons of dried. This will be a go to whenever I have extra veggies to use or lose. THANKS for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef Bevski's Greek Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 229
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