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Buffy's Greek Salad

Greek Salad
6 to 8 cups of mixed greens. (Romaine, spinach, and red leaf work well)
1 cup grape tomatoes, sliced in half
1 stalk celery, sliced
1 cup pitted Kalamata olives sliced in half (if Kalamata olives aren't your style, black olives are fine)
1 cup cucumber slices
1/2 cup pepperoncini or cherry peppers (or a mix of the two)
1 cup red bell pepper slices (or whatever color makes you happy)
1 cup feta cheese chunks
1 cup red onion slices
5 to 6 anchovy filets (optional)

Vinaigrette
1/3 c extra virgin olive oil
3 Tablespoons lemon juice ( I just use the juice of 1/2 a lemon and call it good)
3 Tablespoons red wine vinegar (Apple cider vinegar works as well)
1 teaspoon dry oregano
1/4 cup crumbled feta cheese
2 garlic cloves, finely minced (optional) (If

I'm making this salad just for family I add the garlic, if I'm making it for a party I will omit the garlic. Raw garlic is pretty powerful, for a milder garlic flavor you can add roasted garlic cloves that have been mashed)


Add all the vinaigrette ingredients to a mason jar with a tight fitting lid, close the lid and shake well.

The vinaigrette will keep in the frig up to 10 days, so you can make it well ahead. Just shake the vinaigrette well before topping the salad. The more time it has to sit, the more rich the flavor will be.

Mix all the salad ingredients together in a large bowl. I will often put the greens on a platter with high sides and then arrange the ingredients on top of the greens in rows to allow people to pick and choose which ingredients they would like in their salad.

Once combined dress the salad with about half of the vinaigrette to start. Adding more if necessary.
This is great with grilled chicken or grilled tuna steaks.
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