1hothouse cucumberunpeeled, seeded, and sliced ¼-inch thick
1red bell pepperlarge-diced
1pintcherry or grape tomatoeshalved
½red onionsliced in half-rounds
½poundfeta cheese½-inch diced (not crumbled)
For the dressing:
¼cupgood red wine vinegar
½teaspoonfreshly ground black pepper
Read more at: https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe.html?oc=linkback
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.