Greek Antipasto Salad

• 1 loaf Small Baguette Bread, Sliced Into 1/2" Slices
• 2 pieces Roasted Red Pepper, Cut Into Strips
• 1/2 whole Cucumber, Sliced Into Thin Round Pieces
• 2 whole Small Ripe Tomatoes, Sliced Into Wedges
• 6 whole Pepperoncini Peppers
• 10 whole Kalmata Olives, Pitted And Sliced In Half
• 1/4 cups Feta Cheese, Crumbled
• 1-1/2 Tablespoon Olive Oil
• 1/4 teaspoons Dried Oregano (more If Fresh)

1. 1. On a plate or small platter, arrange bread slices in a circle, leaving a 4-5" hole in the middle of the circle of bread.
2. 2. Start adding the vegetables around and on top of the bread, starting with the tomatoes and cucumbers. Next add the red peppers.
3. 3. Lay the pepperoncini peppers in the middle of the bread circle.
4. 4. Sprinkle the olives on top of everything, then do the same with the cheese.
5. 5. Drizzle the olive oil over the bread and veggies, then sprinkle with oregano, and salt and pepper to taste.

bread, red pepper, cucumber, tomatoes, pepperoncini peppers, olives, ubc, olive oil, ubc

Taken from tastykitchen.com/recipes/salads/greek-antipasto-salad/ (may not work)