Greek Salad
This Antipasta Greek Salad recipe comes straight from my Dad and is one of his self-titled “world famous” recipes and I happen to agree! I love to make this salad on the hot Summer days when I can’t stand to be in the kitchen with the oven on.
Antipasta Greek Salad
: Emily
: Salad
:
:
: 6
Ingredients
- 1 6oz can black olives
- 1 8oz cheddar cheese
- 1 8oz monterey jack cheese
- 1 large bell pepper
- 1 cucumber
- ½ cups Italian dressing
Instructions
- Cut both the cheddar cheese and monterey jack cheese into bit sized cubes and put into bowl.
- Cut black olives into half and add to bowl.
- Chop the cucumber and bell pepper into bit sized pieces and add to bowl.
- Add Italian dressing to salad and mix.
Notes
I personally like this salad better when it is served chilled, so if you have time make it a day ahead of time and let it chill and marinate overnight.
If you want to make this salad healthier, just use fat free cheese and Italian dressing.
