This one is is really a classic.. So easy to make, because all you have to do, is assemble all the ingredients. Absolutely no cooking involved. From this basic recipe, one can go into all lengths, to add just about anything that fancies your palate!!! Always a scene stealer in all the luncheons I have prepared for dear friends and family.

Gigi’s Mediterranean Salad
1 pc zucchini (do not peel, just cut into chunky cubes)
1 big can pimientos (Capri or Molinera, cut into chunky squares & drained)
3 pcs Baguio tomatoes (seeded and cut into chunky cubes)
1 pc large white onion (cut thinly lengthwise)
1 small bottle sliced black olives (Dona Elena or Mario’s)
1 large can sliced mushrooms (Susan Baker or Jolly)
1 big can garbanzos (Gina’s or Molinera)
1 cup Feta cheese (or kesong puti, cut into cubes)
Parsley (P15.00 worth)
1 cup vinaigrette (1 is to 1 ratio olive oil & vinegar w/ salt & pepper to taste)

PROCEDURE:

1.) Drain all canned ingredients and set aside. Prepare all vegetables as recipe calls for. Cube and drain feta cheese. Cut up your parsley with a pair of scissors, into ½ inch florets (DO NOT chop).

2.) Except for the feta cheese and parsley (keep both refrigerated), incorporate all ingredients in a bowl. Throw in your vinaigrette and toss lightly. Refrigerate and toss every now and then.

3.) Just before serving, add on the feta cheese and parsley. Move around lightly with a fork.

TIPS:
- Great with grilled or fried dishes and seafoods.
- The salad by itself, a crusty baguette, and white wine is not all together a bad idea too.

Enjoy Gigi’s Mediterranean Salad, and a big hug from the Red Hot Mama!!!