Greek salad


 · Greek salad

Ingredients

Dressing

· ¼ cup extra-virgin olive oil

· 3 tablespoons red wine vinegar

· 1 garlic clove, minced

· ½ teaspoon dried oregano, more for sprinkling

· ¼ teaspoon Dijon mustard

· ¼ teaspoon sea salt

· Freshly ground black pepper

· For the salad

 

· 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick

· 1 green bell pepper, chopped into 1-inch pieces

· 2 cups halved cherry tomatoes

·  feta cheese

· ⅓ cup thinly sliced red onion

· ⅓ cup pitted Kalamata olives

· ⅓ cup fresh mint leaves

 

Method:

 

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

 

On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

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