Greek Salad By Ina Garten (barefoot Contessa)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large-diced
• 1 yellow bell pepper, large-diced
• 1 pint grape tomatoes, halved
• 1/2 red onion, sliced in half-rounds
• 1/2 lb feta cheese, 1/2-inch diced (not crumbled)
• 1/2 cup kalamata olive, pitted
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup olive oil

Recipe

• 1 place the cucumber, peppers, tomatoes and red onion in a large bowl.
• 2 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.
• 3 pour the vinaigrette over the vegetables.
• 4 add the feta and olives and toss lightly.
• 5 set aside for 30 minutes to allow the flavors to blend. serve at room temperature.