Prep Time : 15 minutes

Servings : 4

Ingredients

Dressing

• ¼cup extra-virgin olive oil
• 3tablespoons red wine vinegar
• 1garlic clove, minced
• ½teaspoon dried oregano, more for sprinkling
• ¼teaspoon Dijon mustard
• ¼teaspoon sea salt
• Freshly ground black pepper

For the salad

• 1English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
• 1green bell pepper, chopped into 1-inch pieces
• 2cups halved cherry tomatoes
• 140gAthina Greek Feta, cut into ½ inch cubes
• ⅓cup thinly sliced red onion
• ⅓cup pitted Kalamata olives
• ⅓cup fresh mint leaves

Method

1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
2. 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.