2 medium tomatoes, cut into wedges
5 green onions, chopped
8 ounces feta cheese, crumbled
10 pepperoncini peppers
1/4 cup kalamata olive
2 pita bread rounds
Dressing:
1/3 cup white vinegar
2/3 cup olive oil
1 tablespoon oregano ( or more to taste)
1/2 teaspoon black pepper ( or more to taste)
1 teaspoon sea salt
Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread. Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.