Greek Confetti Salad
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
3 cups
- Serves:
- 4
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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This salad is so refreshing. I made it as directed except I cut the amount of olive oil back just a pinch. I had planned on sprinkling the salad with a little crumbled feta cheese however; I was out. I will be making this a great deal this summer when I have more fresh from the garden tomatoes then I know what to do with. Thanks AQueen for sharing this very tasty recipe. Made and reviewed for Spring PAC 2012.
RECIPE SUBMITTED BY
AQueen
Imperial, California