Salads Recipe ☆ Chef Bevski's Greek Salad

I threw this together for an open house and it was a hit. I caught a guy in the kitchen licking the bowl. I'm not kidding!

Ingredients

• ¾ cup olive oil
• ¼ cup red wine vinegar
• ¼ cup chopped fresh dill
• salt and ground black pepper to taste
• 1 cucumber, peeled and diced
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 2 plum tomatoes, diced
• ¼ head red cabbage, shredded
• ¼ large red onion, diced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 (5 ounce) jar pimento-stuffed green olives, sliced
• 1 (4 ounce) package feta cheese, crumbled

Cooking Directions

1. Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.
2. Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.

Nutrition Facts

• calories268.1
• carbohydrateContent8.4 g
• cholesterolContent12.6 mg
• fatContent25.4 g
• fiberContent2.3 g
• proteinContent3.9 g
• saturatedFatContent5.2 g
• sodiumContent537.8 mg
• sugarContent4.2 g