Greek Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup calamata olives pitted
• 1  hothouse cucumber unpeeled seeded sliced
• 0.5 teaspoon dijon mustard 
• 0.5 pound feta cheese diced crumbled
• 2 cloves garlic minced
• 1 pint grape tomatoes halved
• 1 teaspoon kosher salt 
• 0.5 cup olive oil good
• 1 teaspoon oregano dried
• 1 large bell pepper red
• 0.5  onion red sliced in half-rounds
• 0.3 cup red wine vinegar good
• 1 large bell pepper yellow

Equipment

• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. Place the cucumber, peppers, tomatoes and red onion in a large bowl.
3. 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.
4. Pour the vinaigrette over the vegetables.
5. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend.
6. Serve at room temperature.