Summer Greek Salad
INGREDIENTS
  • Servings: 4
  • Preparation Time: 15 minutes
  • Dressing
  • - 1/4 cup extra-virgin olive oil
  • - 3 tablespoons red wine vinegar
  • - 1 garlic clove minced
  • - 1/2 teaspoon dried oregano, more for sprinkling
  • - 1/4 teaspoon Dijon Mustard
  • - 1/3 teaspoon sea salt
  • - Freshly ground black pepper
  • Salad
  • - 1 English cucumber, cut lengthwise, seeded, and sliced 1/4 inch thick
  • - 1 green bell pepper, chopped into 1-inch pieces
  • - 2 cups halved cherry tomatoes
  • - 5 ounces feta cheese, cut into 1/2 inch cubes
  • - 1/3 cup thinly sliced red onion
  • - 1/3 cup pitted Kalamata olives
  • - 1/3 cup fresh mint leaves
DIRECTIONS
  1. 1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  2. 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.
RECIPE BACKSTORY
An easy and flavorful Greek salad that will be super refreshing as a summer side dish.