Greek Confetti Salad
- Reviews 2
Ready In: 50 mins
Serves: 4
Yields: 3 cups
Ingredients
- 3 red ripe tomatoes
- 1⁄4 cup pickled sweet peppers
- 1⁄2 yellow bell pepper, diced
- 1⁄3 cup red onion, diced
- 1⁄4 cup parsley, chopped fresh
- 4 ounces kalamata olives
- 1⁄4 cup lemon juice
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- black pepper, to taste
- coarse salt, to taste
- garlic powder, to taste
Directions
- Chop all of the vegetables. My mood detemines the size. Most times they are all diced to between 1/4 and 1/2 inch.
- Mix all veggies with black pepper, salt, and garlic powder.
- Add olive oil, lemon juice, red wine vinegar.
- Adjust the olive oil, lemon juice and red wine to your tastes.
- Refrigerate for 1/2 hour to let flavors blend.
- Prior to serving, taste and readjust salt and pepper to taste.
- Enjoy!
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