Umami
Umami

Main Dish ðŸĨ˜

Greek Salad

4 servings

āļˆāļģāļ™āļ§āļ™āļ—āļĩāđˆāđ€āļŠāļīāļĢāđŒāļŸ

15 minutes

āđ€āļ§āļĨāļēāļ—āļģ

15 minutes

āđ€āļ§āļĨāļēāļĢāļ§āļĄ

āļŠāđˆāļ§āļ™āļœāļŠāļĄ

ž cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove (minced)

Â― teaspoon dried oregano (more for sprinkling)

ž teaspoon Dijon mustard

ž teaspoon sea salt

Freshly ground black pepper

1 English cucumber (cut lengthwise, seeded, and sliced ž-inch thick)

1 green bell pepper (chopped into 1-inch pieces)

2 cups halved cherry tomatoes

5 ounces feta cheese (cut into Â― inch cubes*)

⅓ cup thinly sliced red onion

⅓ cup pitted Kalamata olives

⅓ cup fresh mint leaves

āļ§āļīāļ˜āļĩāļ—āļģ

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.

4 servings

āļˆāļģāļ™āļ§āļ™āļ—āļĩāđˆāđ€āļŠāļīāļĢāđŒāļŸ

15 minutes

āđ€āļ§āļĨāļēāļ—āļģ

15 minutes

āđ€āļ§āļĨāļēāļĢāļ§āļĄ
āđ€āļĢāļīāđˆāļĄāļ—āļģāļ­āļēāļŦāļēāļĢ

āļžāļĢāđ‰āļ­āļĄāļ—āļĩāđˆāļˆāļ°āđ€āļĢāļīāđˆāļĄāļ—āļģāļ­āļēāļŦāļēāļĢāļŦāļĢāļ·āļ­āļĒāļąāļ‡?

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