Greek Salad

This easy Greek salad recipe is a flavorful, refreshing side dish. Recipe is adapted from Love & Lemons. Serves 4.

Ingredients

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 bell pepper (any color), chopped into 1-inch pieces (optional)

• 2 cups halved cherry tomatoes

• 5 ounces vegan feta cheese, cut into ½ inch cubes (I like Trader Joe’s vegan feta)

• ⅓ cup thinly sliced red onion

• ⅓ cup pitted Kalamata olives

• ⅓ cup fresh mint leaves and/or Italian parsley

Instructions

1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve. Enjoy!

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