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Greek Salad

Love and Lemons
Print Recipe

Ingredients
  

  • Dressing
  • 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
  • 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

Instructions
 

  • 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.

Notes

*Feta in brine is best for this recipe.