Greek Salad for Company

I have always have a problem with greek salad recipes, because they always make such a large amount and are hard to modify since the quantities are generally “1 cucumber” rather than “1 cup cucumber.” So, this recipe makes a very large amount but I’ve tried to make it easier to modify by including metric measurements. If you want a smaller recipe, check out this post. This is fantastic for taking to work for lunch during the week with a pita.

Greek Salad
Makes 4 large or 8 small servings

2 bell peppers (2 cups), assorted colours, chopped
1 red onion (¾ cup), chopped
1 cucumber (2 cups), chopped
4 Roma tomatoes (3 cups), chopped
1 cup kalamata olives, pitted and chopped
6 oz. (1½ cups) goat feta, cubed
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1½ tsp. dried basil (or 1 Tbsp. fresh)
1½ tsp. dried oregano (or 1 Tbsp. fresh)
1 Tbsp. fresh dill (or 1 tsp. dried)
freshly ground black pepper, to taste

1. Chop the vegetables and feta. Toss together.
2. Toss in oil, vinegar and herbs.