Nice 'n Lite

Layered Greek Salad

Layered Greek Salad

3 to 4 cups seedless cucumbers, sliced
2 to 3 cups cherry tomatoes, halved
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
1 small red onion, diced
1 cup pitted Kalamata olives
8 ounces feta cheese, crumbled
1/4 cup fresh oregano, chopped
2 tablespoons fresh mint, chopped
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
Salt and freshly ground pepper
3/4 cup extra virgin olive oil

Starting with cucumber slices, layer vegetables, olives, feta and fresh herbs in a large round, glass salad bowl or a trifle bowl. Cover and transfer salad to the refrigerator. In a jar with a lid, shake together together lemon juice, vinegar, garlic, dried oregano and a little salt and pepper. Add the olive oil and shake until dressing thickens and coats the jar. Dressing can be made up to 3 days ahead. Pour the some of the dressing over the salad and serve immediately, This can be prepared and refrigerated for 24 hours prior to serving but do not add the dressing until before serving. You can also add a layer of chopped romaine lettuce if you wish. Extra dressing keeps in the fridge for up to a week.

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