Stephens Greek Salad

• 6 roma tomatoes, halved lengthwise and cut in thirds widthwise
• 3 -4 chopped celery ribs
• 12 cup chopped red onion
• 12 cup pitted black olives, halved
• 1 red pepper, cored and chopped
• 1 green pepper, cored and chopped
• 12 English cucumber, peeled, seeded and chopped
• 200 g canadian feta cheese, crumbled
• 14 cup extra virgin olive oil
• 18 cup white vinegar
• 12 lemon, juice of
• 1 dash Tabasco sauce
• ground pepper
• salt
• 12 teaspoon italian seasoning
• 2 minced garlic cloves

1. Shake dressing and pour over salad.
2. Stir salad to coat with dressing.
3. Cover and refrigerate for 3-4 hours, stirring occasionally.
4. If you increase the quantity of salad increase the oil and vinegar a bit in a 2 to 1 ratio.
5. Enjoy!

roma tomatoes, celery, red onion, black olives, red pepper, green pepper, cucumber, feta cheese, extra virgin olive oil, white vinegar, lemon, tabasco sauce, ground pepper, salt, italian seasoning, garlic

Taken from www.food.com/recipe/stephen-s-greek-salad-177129 (may not work)