Greek Village Salad

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano, plus more for sprinkling
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 1 English cucumber, halved lengthwise, seeded and sliced 1/4-inch thick
• 1 green bell pepper, chopped into 1-inch pieces
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese, cut into 1/2-inch cubes
• 1/3 cup thinly sliced red onion
• 1/3 cup pitted Kalamata olives
• 1/3 cup fresh mint leaves

Before you cook

• Halve the cucumber lengthwise, scrape out the seeds and slice 1/4-inch thick.
• Chop the green bell pepper into 1-inch pieces.
• Halve 2 cups of cherry tomatoes.
• Cut the feta into 1/2-inch cubes.
• Thinly slice the red onion and mince the garlic clove.

Steps

1. Whisk the olive oil, red wine vinegar, minced garlic, oregano, Dijon, sea salt and black pepper together in a small bowl.
2. Arrange the cucumber, bell pepper, cherry tomatoes, feta, red onion and olives on a large platter.
3. Drizzle the dressing over the vegetables.
4. Toss gently to coat without breaking up the feta.
5. Sprinkle a pinch or two of extra oregano over the top.
6. Scatter the mint leaves over the salad, season to taste and serve.