Greek Salad [RECIPE]

We love Mediterranean food and Greek salad is one of our favorite dishes. It is just so colorful, delicious and flavorful, it makes eating a plate full of healthy goodness easy to do, even for those who normally don’t like to eat vegetables. Many Greek salads are made with lettuce, but by replacing the leafy greens with more substantial peppers, this dish has a longer shelf life and lasts for several days in the fridge, making it a great choice to pack in lunches for work, school, or even a family picnic. We hope you try this dish enjoy it just as much as we do!

PREP TIME: 20 minutes

INGREDIENTS

• 2 cucumbers, peeled, seeded, and diced
• 1 red bell pepper, large diced
• 1 orange bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint grape tomatoes, halved
• 1 small red onion, sliced in half rounds
• 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
• 1/2 cup Kalamata olives, pitted and sliced in half

For the vinaigrette

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon country Dijon made with whole grain mustard (we use Grey Poupon)
• 1/4 cup red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 6 Kalamata olives, chopped

DIRECTIONS

1. In a large bowl, combine the cucumbers, peppers, tomatoes, and red onion.
2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, pepper in a small bowl. Still whisking, slowly add in the olive oil and chopped olives until emulsified. Pour the vinaigrette over the veggies. Add the feta and halved olives and toss lightly. Cover and set aside at room temperature for at least 30 minutes; serve.

YIELD: 6 servings