Ingredients
- 1 large Cucumber, sliced
- 1 cup Cherry Tomatoes, halved
- ½ cup Cento Imported Pitted Castelvetrano Olives, drained
- 1 Bell Peppers, sliced
- ¼ cup Cento Imported Pepperoncini, reserve liquid
- ½ cup Feta Cheese, cubed
- ¼ cup Fresh Mint
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Red Wine Vinegar
- 1 tsp Cento Italian Seasoning
- Cento Ground Black Pepper, to taste
- 1/2 Lemon, juiced
Directions
In a large mixing bowl, combine cucumber, cherry tomatoes, olives, bell pepper, and pepperoncini. Add feta cheese and mint leaves to the bowl. In a small jar or bowl, whisk together olive oil, red wine vinegar, Italian seasoning, black pepper, lemon juice and reserved pepperoncini liquid to your taste, to make the dressing. Pour the dressing over the salad ingredients in the bowl. Gently toss everything together until well combined and evenly coated with the dressing. Taste and adjust seasoning if needed, adding more black pepper or lemon juice if desired. Serve the salad immediately as a refreshing side dish or refrigerate for 30 minutes to allow the flavors to meld before serving. Serves 4.
