Greek Salad

Just in time for Labor Day and the end of summer fast approaching, this salad is the definition of fresh. The crunchy vegetables and tangy dressing are delightful. It tastes as good as it looks.

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For the salad
1 hothouse cucumber, seeded, and sliced 1/4 inch thick
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint cherry tomatoes, halved
1/2 pound feta cheese, cut into 1/2 inch squares
1/2 cup kalamata olives, pitted

For the vinaigrette
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dijon mustard
1/4 cup red wine vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup good olive oil

Place the chopped cucumber, peppers, tomatoes, and red onion in a large bowl.

Whisk together the garlic, oregano, mustard, vinegar, salt and pepper. Slowly whisk in the olive oil. Pour the vinaigrette over the vegetables and mix. Slowly mix in the feta and olives. Refrigerate for 30 minutes prior to serving.

Adapted from Ina Garten.

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