Greek Salad

Ingredients

Greek Salad Dressing:
¼ cup red wine vinegar
1 tsp dried oregano leaves
2 garlic cloves, minced or grated
¾ tsp fine sea salt
½ tsp freshly ground black pepper
½ cup extra-virgin olive oil

Greek Salads:
2 cups cherry tomatoes, halved (or 1 pound garden tomatoes, chopped)
1 English cucumber, or 4 garden cucumbers, sliced into 1/2 inch-thick half-moons
1 bell pepper, any color, stemmed, seeded
6 oz feta cheese, diced from a block or crumbled (about 1 cup)

Directions

Measure the vinegar, oregano, salt, and pepper into a medium bowl or resealable mason jar, and mix to combine. Next, add the oil to the mixture, and whisk or shake vigorously. Set aside.

In a large serving bowl, place the prepared tomatoes, cucumber, bell pepper, feta, olives, and red onion.

Just before serving, drizzle the dressing over the top and toss to combine. This salad is best enjoyed within 2-3 hours of adding the dressing.