1/2 c. olive oil
1/4 c. red wine vinegar
1 clove garlic, peeled & crushed

SALAD:

1 1/2 lb. red potatoes, scrubbed
3 lb. lg. sweet red & green peppers
2/3 c. pitted black olives
1/2 to 2/3 c. minced red onion
1/4 lb. salami, cut into 1/4 inch wide strips
Fresh ground pepper
3/4 lb. crumbled feta cheese

Combine the ingredients for the vinaigrette. Boil potatoes in salted water to cover for 20 to 25 minutes or just until tender. Peel, slice and marinate in the vinaigrette dressing while they are still warm. Let stand until they reach room temperature.

Roast the peppers under the broiler, about 2 inches from the heat, turning frequently, until the skin is blistered on all sides. Peel them under cold running water, remove the seeds and cut into 1/2 to 3/4 inch wide strips. Let stand in a colander for 1/2 hour or until well drained. After drained, put peppers in the bowl with potatoes and vinaigrette dressing. Add olives, onion, salami and pepper to taste. Toss salad and sprinkle feta cheese on top. Chill until serving. Makes 6 servings.