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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. 

In:

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