Greek Salad

Ever since my travels to Greece, I am in love with Greek salad. The tomatoes, the cucumber and, of course, a lot of feta cheese. This variation is a perfect accompaniment to lamb burgers.

Ingredients

1 large cucumber, unpeeled, seeded, quartered and cut into 1/4 inch slices
1 large red pepper, stem removed, seeded and cut into bite sized pieces
1 pint cherry or grape tomatoes, halved
1/2 of a medium-sized red onion, thin slices cut into quarters
1/2 lb feta cheese (not the crumbled variety) cut into 1/2 inch cubes
1/2 cup black or kalamata olives, pitted
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. Dijon mustard
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil

Instructions

Place cucumbers, red pepper, tomatoes and red onion in bowl. Stir gently to combine.
For the dressing, whisk together garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. Still whisking, slowly add olive oil, creating an emulsion. Pour the dressing over the vegetables. Add the feta cheese and olives. Toss gently. Allow to sit at room temperature for 30 minutes before serving.  Serve at room temperature.