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Greek Salad

  • Author: Tonja Engen

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Ingredients

  • For the Vinaigrette:
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon Dijon mustard
  • 1⁄4 cup good red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1⁄2 cup good olive oil
  • For the Salad:
  • 2 seedless cucumbers, peeled and sliced 1⁄4 inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 6 to 8 whole pepperoncinis, halved
  • 1 pint cherry or grape tomatoes, halved
  • 1⁄2 red onion, halved then sliced
  • Salt and black pepper, to taste
  • 1⁄2 pound feta cheese, diced in 1⁄2-inch pieces (not crumbled)
  • 1⁄2 cup kalamata olives, pitted

Instructions

  1. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper in your serving bowl.
  2. Still whisking, slowly add the olive oil to make an emulsion.
  3. Place the cucumber, peppers, tomatoes, and onion in a large bowl. Salt and pepper to taste.
  4. Add the feta and olives and toss lightly.
  5. Set aside for 30 minutes to allow the flavors to blend.
  6. Serve at room temperature.