GREEK VEGGIE SALAD

Greek Veggie Salad image

Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. -Sue Dannahower of Fort Pierce, Florida.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 14

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Ingredients

3 medium tomatoes, cut into wedges
3 medium green peppers, julienned
2 medium cucumbers, peeled and sliced
2 medium onions, coarsely chopped
1/4 cup olive oil
2 tablespoons plus 2 teaspoons red wine vinegar
1 tablespoon minced fresh dill
1 garlic clove, minced
1/2 teaspoon minced fresh oregano
1/8 teaspoon salt
Dash pepper
1 cup (4 ounces) crumbled feta cheese
12 pitted Greek olives
6 anchovy fillets, halved

Steps:

In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies.

Nutrition Facts : Calories 113 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 255mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges