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Greek Salad

By Daryl H. Bryant (110 words)
Posted in MS Friendly Lunch Recipe on March 30, 2015

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Greek Salad

Original Recipe Yields 4 Servings


  • 1 cup tomato, diced
  • 2 T red wine vinegar
  • 2 T extra virgin olive oil
  • ½ seedless cucumber, halved lengthwise, cored, and diced (1 cup)
  • ½ cup pitted kalamata olives, slivered
  • ¼ cup thinly sliced red onion
  • 2T fresh lemon juice
  • 2 T chopped flat-leaf parsley
  • 1 T finely chopped oregano
  • 2 to 3 cups coarsely chopped romaine
  • 4 to 8 pepperoncini


  1. Toss together tomato, parsley, vinegar, 1 tablespoon oil, salt, and pepper. Set aside and marinate in refrigerator for 15 minutes.
  2. Toss together remaining tablespoon oil, cucumber, olives, onion, lemon juice, and oregano in a large bowl.
  3. Blend all ingredients together and divide mixture among plates on top of romaine lettuce.
  4. Add 1 or 2 pepperoncini to each plate.

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