Greek Salad
1/2 English cucumber, sliced and cut into quarters
2 medium tomatoes cut into chunks
1/2 cup yellow cherry tomatoes, cut in half
1/4 red pepper, large dice
1/4 yellow pepper, large dice
1/2 purple onion, sliced and cut into quarter rounds
4 oz quality Greek feta cheese, cut into squares or crumbled
1/3 cup Kalamata olives, cut in half
1 Tbsp chopped parsley (optional garnish)
On a platter arrange the ingredients, except for the cheese, olives and dressing. If you prefer, place all ingredients in a large salad bowl and toss carefully.
Pour 1/2 cup Greek Salad Dressing over the vegetables, tossing carefully to moisten.
Add the feta cheese and olives to the top of the salad and sprinkle with chopped parsley, if desired.
Greek Salad Dressing
1/2 cup extra virgin olive oil
1 1/2 Tbsp red wine vinegar
1 1/2 Tbsp white wine vinegar
2 clove garlic, crushed
2 tsp dried oregano
1/2 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp fresh ground pepper
In a small bowl, add all ingredients and whisk well. to make an emulsion. Set aside for 20 minutes to allow the flavors to blend. Remix and pour the dressing over the vegetables. Add the feta and olives and toss lightly. (Add additional dressing if needed.) Set aside for about thirty minutes to allow the flavors to blend. Serve at room temperature.
Store remaining dressing, covered at room temperature.