MOST Food: Marinated Greek Salad

This traditional style Greek salad improves as it marinades in the fridge, so plan to prepare it early in the day or the night before you want to serve it. Eat it as is or just before serving toss some of it with a head of washed and chopped romaine lettuce. The excess marinade acts as a dressing for the leaves. It's great salad to have on hand for a quick lunch.

For the dressing:
In a small bowl, whisk together:
1/2 cup canola oil
1 tbsp white vinegar
1 tbsp fresh lemon juice
2 tsp dried oregano
1 1/2 tsp fresh ground black pepper
1/4 tsp sugar
1/8 tsp dried thyme
1/2 tsp celery salt

For the salad:
In a large bowl combine:
1 each red, yellow and green peppers seeded and chopped
1 English cucumber chopped
1 container grape tomatoes
1 cup kalamata olives
1/2 small red onion thinly sliced
1 cup good quality feta cheese, cubed

Toss with the dressing and allow it to marinade for several hours in refrigerator. Makes 8 to 10 side dish servings.