- 1 c. Mezzetta® Extra Virgin Olive Oil
- 1/2 c. white wine vinegar
- 2 Tbsp. dried oregano
- 2 c. feta cheese, diced
- 2 jars (15 oz.) Mezzetta® Red & Yellow Bell Peppers, drained & sliced
- 3 green bell peppers, seeds and membranes removed, sliced
- 3 large cucumbers, preferably seedless, peeled and sliced
- 1 jar (16 oz.) jar Mezzetta® pitted Kalamata Olives, roughly chopped
- 2 large red onions, peeled and thinly sliced
- 1-1/2 pints cherry tomatoes, halved
- Freshly ground black pepper to taste
- *Calculated ingredients may not always be as accurate as the original recipe.
Combine all of the ingredients together in a stainless or non-reactive bowl, and toss together. Allow to marinate 15 minutes. Toss again before serving. Serve on nicely arranged lettuce leaves.