Start by making the salad. To a mixing bowl add the cucumber, tomatoes, red bell peppers, onion, olives, and feta cheese. Mix.

To a mason jar, or other covered container add the garlic, lemon juice, salt, pepper, oregano, and olive oil. Cover, and give a good shake until the olive oil emulsifies. Pour over the salad, and give another good mix.

Add a non-stick skillet to the stove on medium heat. Butter one side of each slice of bread. Add one slice of bread, butter side down onto the skillet.

Add half of the mozzarella cheese onto the bread, then carefully top with the Greek salad. Add the remaining mozzarella cheese to the top, then top with the remaining slice of bread, butter side up.

Now let’s face it, you will get some salad runoff on the skillet, as well as some mozzarella cheese. Don’t sweat the small stuff, just pay attention to not burn the bread!

With that said, gently lift the bottom slice to take a peak and once it is golden brown, carefully flip the sandwich over to cook on the other side. Once it is flipped, I reduce the heat a bit so I do not burn the bread. I also add a sandwich/bacon weight to the top, just to bring the height. Once the other side is golden brown, you are ready to slice and serve.

Slice in half, and top with a pepperoncini pepper if you are feeling a little naughty. Obviously I was feeling a little naughty, and well, I love those darn peppers.

The light bit of mozzarella held everything together, as you would expect in a great grilled cheese, while retaining a tender, yet crisp vegetables. The saltiness from the ever so slightly melted feta cheese played nicely with the bit of the red onion, plumpness of the tomato, and brininess from the olives.

This was a real winner, and that is no lie. I hope you enjoy.