plus 2 tablespoons Greek salad dressing
( broken into small pieces, do not crumble finely)
1 -2 tablespoon
chopped fresh parsley
roma tomatoes, chopped
( peeled, seeds removed and chopped)
( pitted and sliced or use similar brined olives)
red onion, thinly sliced
( or to taste)
fresh ground black pepper
( to taste)
( to serve on the side)
- In a large glass bowl stir together the dressing with parsley.
- Add in feta pieces and all remaining ingredients (except black pepper, salt and bread) toss to combine and season with black pepper------ (don't be tempted to add in more than the stated amount of dressing as the tomatoes will release more juice when chilled, you just might find your salad swimming in too much liquid!).
- Cover and refrigerate for a minimum of 3 hours or up to 6 hours.
- Serve with crust bread.