Greek Salad

Ingredients

• extra-virgin olive oil (1/4 cup)
• red wine vinegar (3 tablespoons)
• garlic clove, minced (1)
• dried oregano, more for sprinkling (1/2 teaspoon)
• Dijon mustard (1/4 teaspoon)
• sea salt (1/4 teaspoon)
• freshly ground black pepper (to taste)
• cucumber, cut lengthwise, seeded, and sliced ¼-inch thick (1)
• green bell pepper, chopped into 1-inch pieces (1)
• halved cherry tomatoes (2 cups)
• feta cheese, cut into ½ inch cubes (5 ounces/140 grams)
• thinly sliced red onion (1/3 cup)
• pitted Kalamata olives (1/3 cup)
• fresh mint leaves (1/3)

Instructions

1. Make the dressing: In a small bowl, whisk together the olive oil (1/4 cup), vinegar (3 tablespoons), garlic, oregano, mustard (1/4 teaspoon), salt (1/4 teaspoon), and several grinds of pepper.
2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives.
3. Drizzle with the dressing and very gently toss.
4. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.