Greek Salad

I can't even begin to tell you how good this is.  I could seriously sit down and eat the entire bowl.  If you like feta cheese, you are going to love this.

Greek Salad adapted from A Step Into My Kitchen

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives and green olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions:  Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
 
Modifications:
-I didn't have a cucumber on hand so I just left it out.

Here is some of what you will need.  I messed up the first picture and didn't have all of the ingredients out for the vinaigrette.

Dice up the peppers

Dice up the onions

Cut up the tomatoes into about the same size as the peppers and onion

What you'll need for the vinaigrette:

Mince up a couple cloves of garlic.  Toss garlic and oregano into a bowl.

Add the dijon mustard

Add the red wine vinegar and whisk away

Slowly whisk in the olive oil and use sea salt to season, as needed

Pour over the veggies

Add olives and feta cheese

Here's what you'll end up with:

Our Thoughts:

What else can I say?  It is absolutely fantastic.