Greek Seafood Salad

• 2 medium cucumbers, peeled, seeded and coarsely chopped
• 1 large tomato, coarsely chopped
• 1 large onion, coarsely chopped
• 1 large green pepper, coarsely chopped
• 1 large sweet yellow pepper, coarsely chopped
• 1/2 pound cooked small shrimp, peeled and deveined
• 1 can (6 ounces) pitted ripe olives, drained and sliced
• 1/2 cup cubed part-skim mozzarella cheese
• 2 cans (6 ounces each) chunk tuna, drained
• 1/4 cup white vinegar
• 1/4 cup crumbled feta cheese
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh oregano
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

1. In a large bowl, combine the first eight ingredients. Gently stir in the tuna. In a small bowl, combine the vinegar, feta cheese, parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour over salad; do not toss. Cover and refrigerate for at least 1 hour. Toss just before serving.

cucumbers, tomato, onion, green pepper, sweet yellow pepper, shrimp, olives, mozzarella cheese, tuna, white vinegar, feta cheese, parsley, fresh oregano, garlic, salt, pepper, olive oil

Taken from www.tasteofhome.com/recipes/greek-seafood-salad/ (may not work)