Greek Salad

• 2 c. celery, diced
• 8 c. broccoli flowerets
• 1 c. Bermuda onion, chopped
• 1 c. green bell pepper
• 1 can medium black pitted olives
• 1 (12 oz.) bottle Regina garlic vinegar
• 1 (8 oz.) bottle Pompeian olive oil
• salt and pepper to taste
• 6 to 8 oz. Feta cheese, crumbled

1. In a large mixing bowl, combine the ingredients, except for the Feta cheese.
2. Cover in a tight lid bowl and chill at least 24 hours.
3. Shake bowl every couple of hours or open and stir ingredients.
4. One hour before serving, drain dressing from the bowl and add Feta cheese (reserve a couple of tablespoons for top).
5. Cover and chill.
6. When ready to serve, pour into serving bowl and garnish with remaining Feta cheese.
7. Warm pita breads add a special accompaniment to this colorful salad.

celery, broccoli flowerets, bermuda onion, green bell pepper, black pitted olives, regina garlic, olive oil, salt, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613436 (may not work)