Recipe courtesy of Thelma Brelesky
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Thelma Brelesky's Classic Greek Salad
Total:
25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar 
  • Kosher salt and ground black pepper
  • Kosher salt and ground black pepper 
  • 3 romaine hearts, chopped into bite sized pieces 
  • 4 vine-ripened tomatoes, quartered 
  • 2 red bell peppers, seeded and diced 
  • 1 red onion, halved and thinly sliced 
  • 1/2 cup chopped fresh parsley 
  • 1 1/2 cups Kalamata olives, pitted 
  • 1 English cucumber, peeled and sliced into 1/4-inch rounds 
  • 8 ounces feta cheese, cut into 1/4-inch cubes 

Directions

In a small bowl, whisk together the olive oil and vinegar until emulsified. Season with salt and pepper. In a large bowl, combine the romaine hearts, tomatoes, peppers, onions, parsley, olives, cucumbers and feta. Drizzle with vinaigrette and toss well. Serve immediately.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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