Greek Salad

And, what a great dish it was!! The veggies and the tangy vinaigrette were a great combo and I really enjoyed every bite!! And of course, J was  happy to devour every last olive that was in the dish (and leftover in the jar). Thanks to Nicole for a great dish!

Be sure to check out all the other great submissions for this swap below!!

Greek Salad
From Cookies on Friday, via Ina Garten

Ingredients

• 1 cucumber
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 pint cherry tomatoes, halved
• 1/2 red onion, sliced or diced, your choice
• 1/2 lb feta cheese, diced or crumbled
• 1/2 cup calamata olives, pitted

For the vinaigrette

• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/4 cup red wine vinegar
• 1 tsp salt
• 1/2 tsp  black pepper
• 1/2 cup olive oil

Preparation

1. Peel the cucumber and cut in half lengthwise. Then cut into 1/4 inch slices (like half-moons). If you want smaller pieces, cut those slices in half.
2. Mix the cucumber, peppers, tomatoes and red onion in a large bowl.
3. To make the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Slowly whisk in the olive oil.
4. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to marry and serve at room temperature.

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