Greek Salad

Greek Salad
Write a review
  1. 1 cucumber sliced
  2. 1 green peppers diced
  3. 1 pint cherry or grape tomatoes, halved or a tomato in wedges
  4. 1/2 red onion, sliced in half-rounds or scallions, chopped
  5. 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
  6. 1/2 cup calamata olives, pitted
  1. 2 cloves garlic, minced
  2. 1 teaspoon dried oregano
  3. 1/2 teaspoon Dijon mustard
  4. 1/4 cup good red wine vinegar
  5. 1 teaspoon kosher salt
  6. 1/2 teaspoon freshly ground black pepper
  7. 1/2 cup good olive oil
  1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Tracie's Community Farm, LLC

Leave a Reply

Your email address will not be published. Required fields are marked *