1hothouse cucumberunpeeled, seeded, and sliced 1/4-inch thick
1red bell pepperlarge-diced
1pintcherry or grape tomatoeshalved
1/2red onionsliced in half-rounds
1/2poundfeta cheese1/2-inch diced (not crumbled)
1/2cupkalamata olivespitted
For the dressing:
2clovesgarlicminced
1teaspoondried oregano
1/2teaspoonDijon mustard
1/4cupgood red wine vinegar
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
1/2cupolive oil
Read more at: https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe.html?oc=linkback
Instructions
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
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.