Greek Salad #2

Serves 3

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

For the salad

• 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick

• 1 green bell pepper, chopped into 1-inch pieces

• 2 cups halved cherry tomatoes

• 5 ounces feta cheese, cut into ½ inch cubes*

• ⅓ cup thinly sliced red onion

• ⅓ cup pitted Kalamata olives

• ⅓ cup fresh mint leaves