This delicious Mediterranean based salad is perfect as a light lunch or dinner or as an accompaniment to a meat based meal.
Salad Ingredients:
- 1 English cucumber, cut lengthwise, seeded, and sliced ½-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 3–4 Roma tomatoes halved and cut into ½ inch slices
- 5 ounces sheep’s milk feta cheese, cut into ½ inch cubes
(you can use cow milk feta but I find sheep milk has a richer flavor.)
- ⅓ cup thinly sliced red onion
- ⅓ cup sliced pepperoncini
- ½ cup pitted Kalamata olives
Greek Dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions:
- Thoroughly mix all the dressing ingredients
- Combine all the salad ingredients and toss with dressing
- Serve
