Greek Salad

Prep time: 30 minutes
Cook time: 10 minutes
Serves: 8-10

Ingredients:
Salad:

• 2 pounds Yukon Gold or small white potatoes, peeled and cut into large dice
• 1 cup trimmed green beans
• 1 cup cherry tomatoes (mixed yellow and red), sliced in half
• 1 small red onion, cut in half vertically and very thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green or yellow bell pepper, thinly sliced
• 4 ounces smoked tofu, cut into medium dice
• 8 pepperoncini (Italian pickled peppers)
• Optional for serving: ¼ cup crumbled feta cheese

 
Dressing:

• 3 Tbsp vegetable juice, such as V8
• 3 Tbsp red wine vinegar
• 2 Tbsp liquid from pepperoncini jar
• 1 Tbsp water
• 1 tsp granulated garlic
• 1 ½ tsp dried oregano
• Sea salt and freshly ground black pepper to taste

 
Directions:

1. Cook potatoes in boiling water until just tender, about 6 minutes. Drain and refresh under cold running water.
2. Cook green beans in boiling water until just tender, about 2 minutes. Drain and refresh under cold running water.
3. In a small bowl, whisk together dressing ingredients.
4. Arrange potatoes, green beans, tomatoes, onions, bell peppers, tofu, and pepperoncini on a platter. Pour dressing over top. Sprinkle with feta cheese, if desired.

Recipe adapted from Beth Ginsburg