Copy Cat Greek Salad from the Corner Greek Deli

After tinkering with this recipe for a number of years, this is it, the Greek salad that is light and delicious. It is even better the next day... ENJOY

• Ready In: 24 mins
• Serves: 6

Ingredients

• Ingredients

• Part One

• 1  head lettuce, rinse shake dry and chopped. (Romaine is Best)
• 1  medium red onion, take off the bad looking stuff and slice thin
• 2 -3  roma tomatoes, cut into wedges
• 1  cup feta cheese, crumbled dice smaller
• 12  ounces  Greek peppers (drained Mezzetta Imported Garlic & Dill Peperoncini)
• 10  ounces  pitted kalamata olives
• 1  cucumber, Sliced and cut again

• Part Two

• 1⁄2 cup olive oil (extra virgin first cold pressed)
• 1  cup red wine vinegar
• 1  teaspoon garlic powder or 1  teaspoon  fresh garlic clove, minced 1-2
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1  teaspoon  balsamic vinegar
• 1  teaspoon black pepper
• 1  teaspoon Dijon mustard or 1  teaspoon spicy brown mustard

Directions

1. Directions: The FINAL PART 1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last. 2. In a side bowl or the feta container, mix together all "Part Two" ingredients. 3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day. 4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle -- It is worth it -- .