Greek Salad

• 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

Salad:

• 1 English cucumber, cut lengthwise, and sliced in half
• 1 red bell pepper, chopped into 1-inch pieces
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese, cut into ½ inch cubes*
• ⅓ cup thinly sliced red onion
• ⅓ cup pitted Kalamata olives

*Feta in brine is best for this recipe.

Directions:

1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
2. In a large bowl, arrange the cucumber, red pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss.
3. Season to taste and serve.