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Friday, September 19

recipe friday

GREEK SALAD

Ingredients for Salad

1 hothouse cucumber,
seeded, and  slice in ¼” slices
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pt cherry tomatoes, halved
½ red onion, sliced
½ lb feta cheese, ½” diced
½ C calamata olives, pitted

Ingredients for Vinaigrette

2 cloves garlic, minced
1 tsp dried oregano
½ tsp Dijon mustard
¼ C red wine vinegar
1 tsp kosher salt
½ tsp freshly ground black pepper
½ C good olive oil

Directions

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.