Greek Salad
15 minServes 4
A fresh summer salad of crisp vegetables, Kalamata olives, and feta cheese tossed in a simple homemade oregano vinaigrette.
| 60 ml extra-virgin olive oil | Whisk dressing until combined | Drizzle with dressing, gently toss, garnish with mint & oregano |
| 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 | Arrange vegetables, cheese & olives on platter | |
| 1 green bell pepper, chopped into 1-inch pieces | ||
| 300 g halved cherry tomatoes | ||
| 140 g feta cheese, cut into ½-inch cubes | ||
| 40 g thinly sliced red onion | ||
| 50 g pitted Kalamata olives | ||
| 10 g fresh mint leaves |
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