Follow these steps for perfect results
hothouse cucumber
unpeeled, seeded, and sliced
red bell pepper
large-diced
yellow bell pepper
large-diced
grape tomatoes
halved
red onion
sliced in half-rounds
feta cheese
1/2-inch diced
kalamata olive
pitted
garlic cloves
minced
dried oregano
Dijon mustard
red wine vinegar
kosher salt
fresh ground black pepper
olive oil
Slice the cucumber 1/4-inch thick after unpeeling and seeding.
Large-dice the red and yellow bell peppers.
Halve the grape tomatoes.
Slice the red onion in half-rounds.
Dice the feta cheese into 1/2-inch cubes.
Combine cucumber, bell peppers, tomatoes, and red onion in a large bowl.
For the vinaigrette, mince the garlic cloves.
In a small bowl, whisk together the minced garlic, dried oregano, Dijon mustard, red wine vinegar, kosher salt, and fresh ground black pepper.
While whisking, slowly drizzle in the olive oil to create an emulsion.
Pour the vinaigrette over the vegetables.
Add the diced feta cheese and pitted Kalamata olives to the bowl.
Toss all ingredients lightly to combine.
Allow the salad to rest at room temperature for 30 minutes to allow flavors to meld.
Serve at room temperature.
Expert advice for the best results
For a more intense flavor, marinate the vegetables in the vinaigrette for a longer period.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
10 minutes
Can be made a few hours in advance.
Serve in a shallow bowl or on a platter.
Serve as a side dish or a light lunch.
Pairs well with grilled meats or pita bread.
Such as Sauvignon Blanc or Assyrtiko
Discover the story behind this recipe
A staple in Greek cuisine.
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