Summer Greek Salad

Serves 4

Ingredients

• 3 tbsp extra olive oil

• 3 tbsp red wine vinegar

• 2 tsp Dijon mustard

• 1 tbs kosher salt, ground pepper

• 1 large cucumber, chopped

• 1 medium green pepper, seeds removed, thinly sliced

• 1 small red onion, thinly sliced

• 12 oz of a Roma tomatoes, cherry tomatoes, or both

• 2/3 cup kalamata olives, pitted

• 6 oz feta cheese

Directions

1. Step 1: Whisk 3 Tbsp. extra-virgin olive oil, 3 Tbsp. red wine vinegar, and 2 tsp. Dijon mustard in a large bowl until emulsified; season with kosher salt and freshly ground pepper.

2. Step 2 : Add 1 large cucumber (coarsely chopped), 1 medium green bell pepper (ribs and seeds removed, thinly sliced), 1 small red onion (thinly sliced), 12 oz. tomatoes (preferably a mix of sizes, halved, quartered, or sliced), and ⅔ cup Kalamata olives (pitted and torn) to the dressing and toss to coat. Add 6 oz. feta, cut into thin slabs and toss gently.