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Greek Salad
From loveandlemons.com
Serves 4
| ¼ cup / 60 ml extra-virgin olive oil | Whisk dressing | Arrange salad, drizzle & toss, garnish with oregano & mint |
| 3 tablespoons / 45 ml 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 | ||
| 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick | ||
| 1 green bell pepper, chopped into 1-inch pieces | ||
| 2 cups / 300 g halved cherry tomatoes | ||
| 5 oz / 140 g feta cheese, cut into ½ inch cubes | ||
| ⅓ cup / 50 g thinly sliced red onion | ||
| ⅓ cup / 50 g pitted Kalamata olives | ||
| ⅓ cup / 10 g fresh mint leaves |
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