Greek Salad
2 cups cherry tomatoes
2 English cucumbers, peeled, seeded and cut into chunks
½ cup thinly sliced red onions
½ cup of your favorite olives, we recommend Kalamata or oil-cured olives
1 green bell pepper, cut into thin strips
1 cup fresh torn mint leaves, Italian parsley leaves and picked dill fronds combined
a chunk of feta cheese, cut into ½-inch thick slices
For the dressing:
6 tablespoons olive oil
2 tablespoons red wine vinegar
juice from ½ of a lemon
½ teaspoon dried oregano
kosher salt, to taste
freshly ground black pepper
Toss the vegetables and herbs together. Whisk together the ingredients for the vinaigrette, seasoning to taste with salt and pepper. Dress the salad with as much vinaigrette as you like.