Greek Salad

This Mediterranean-inspired salad is a vibrant and refreshing dish. Crisp vegetables, tangy feta, and Kalamata olives are tossed in a zesty vinaigrette for a healthy and flavorful meal that’s perfect for a summer gathering.

Ingredients

¼ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 garlic clove, minced
½ tsp dried oregano, more for sprinkling
¼ tsp Dijon mustard
¼ tsp sea salt
Freshly ground black pepper

For the salad

1 GREENHOUSE cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 GREENHOUSE bell pepper, chopped into 1-inch pieces
2 cups GREENHOUSE cherry tomatoes, halved
5 ounces feta cheese, cut into ½ inch cubes
⅓ cup red onion, thinly sliced
⅓ cup Kalamata olives, pitted
⅓ cup fresh mint leaves

DIRECTIONS

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, bell 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.

Recipe courtesy of Love & Lemons

JUST ADD GREENHOUSE GOODNESS

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