Main Dish ðĨ
Greek Salad
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ15 minutes
āđāļ§āļĨāļēāļāļģ15 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄāļŠāđāļ§āļāļāļŠāļĄ
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*)
â cup thinly sliced red onion
â cup pitted Kalamata olives
â cup fresh mint leaves
āļ§āļīāļāļĩāļāļģ
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
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ15 minutes
āđāļ§āļĨāļēāļāļģ15 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄ