Greek Salad

Ingredients:

Serves 4

Dressing

• ¼ cup EVOO

• 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 in a criss cross (X)creating 1/4ths, peeled and sliced ¼-inch thick,( so each slice should be 4 pieces)

• 1 red, orange, or yellow bell pepper, chopped into 1-inch pieces

• 2 cups halved cherry tomatoes ( I love using different colored tomatoes for a gorgeous presentation)

• 5 ounces feta cheese, cut into ½ inch cubes*

• 1/4 cup thinly sliced red onion

  1/2 cup pitted Kalamata olives

• 1 TBSP chopped fresh dill

  Combine all the veggies and cheese into a large bowl and toss gently with Vinaigrette, sprinkle with the fresh dill, chill and serve.

• ***Quick short cut is to use Cindys Kitchen Barcelona Vinaigrette from Whole Foods or a Mediterranean style dressing.I also prefer Dill in this recipe rather than mint, as it reflects and pairs well with a simple Tzatziki sauce if serving this with other greek or Mediterranean dishes.