Greek Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

¼ cup extra-virgin olive oil

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

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

Directions

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

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.