Greek Salad

Ingredients

• 3 tbsp. extra-virgin olive oil
• 3 tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 1 tsp. dried oregano
• Kosher salt, freshly ground pepper
• 1 large cucumber, coarsely chopped
• 1 medium green bell pepper, ribs and seeds removed, thinly sliced
• 1 small red onion, thinly sliced
• 12 oz. tomatoes, preferably a mix of sizes, halved, quartered, or sliced
• 2/3 cup Kalamata olives, pitted, torn
• 6 oz. feta, cut into thin slabs

Directions

1. Whisk 3 tbsp. extra-virgin olive oil, 3 tbsp. red wine vinegar, 2 tsp. Dijon mustard, and 1 tsp. dried oregano in a large bowl until emulsified; season with kosher salt and freshly ground pepper.
2. Add 1 large cucumber, coarsely chopped, 1 medium green bell pepper, ribs and seeds removed, thinly sliced, 1 small red onion, thinly sliced, 12 oz. tomatoes, preferably a mix of sizes, halved, quartered, or sliced, and ⅔ cup Kalamata olives, pitted, torn, to dressing and toss to coat. Add 6 oz. feta, cut into thin slabs; toss gently.