Greek Salad (RECIPE)

Greek Salad (RECIPE)

Ingredients

For the salad:

• 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
• 1 green bell pepper, chopped into 1-inch pieces
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese, cut into ½ inch cubes*
• ⅓ cup thinly sliced red onion
• ⅓ cup pitted Kalamata olives
• ⅓ cup fresh mint leaves

For the dressing:

• ¼ cup extra virgin olive oil (I use Kasandrinos)
• 3 tablespoons red wine vinegar
  
• 1 garlic clove, minced
  
• ½ teaspoon dried oregano, more for sprinkling
  
• ¼ teaspoon Dijon mustard
  
• ¼ teaspoon sea salt
  
• Freshly ground black pepper
  

Instructions

• 1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

• 2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Enjoy!!

Servings : 4 
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish

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