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Ingredients: Dressing 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

For the salad: 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick, 1 green bell pepper, chopped into 1-inch pieces, 2 cups halved cherry tomatoes, 5 ounces feta cheese, cut into ½ inch cubes (optional), ⅓ cup thinly sliced red onion, ⅓ cup pitted Kalamata olives, ⅓ cup fresh mint leaves

Instructions: Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper. 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. Season to taste and serve.


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