Easy Greek Salad Recipe

Instructions

Make the dressing - 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. Make the salad - In a large serving bowl, place the prepared tomatoes, cucumber, bell pepper, feta, olives, and red onion. Dress and Serve - 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.

• 1⁄4 cup red wine vinegar
• dried oregano leaves Notes: 1 tsp
• garlic cloves Notes: 2, minced or grated
• 3⁄4 tsp fine sea salt
• 1⁄2 tsp freshly ground black pepper
• 1⁄2 cup extra-virgin olive oil
• cherry tomatoes) Notes: 2 cups, halved (or 1 pound garden tomatoes, chopped
• English cucumber Notes: 1, or 4 garden cucumbers, sliced into 1/2 inch-thick half-moons
• bell pepper Notes: 1, any color, stemmed, seeded
• feta cheese) Notes: 6 oz, diced from a block or crumbled (about 1 cup
• 1⁄2 cup pitted kalamata olives Notes: halved or roughly chopped
• 1⁄4 cup thinly sliced red onion