Best Greek Salad

This is a fun salad to make from vegetables in your garden!

Best Greek Salad

Serves 4 to 6.

1 Cucumber, halved lengthwise, seeded and cut into half-moons

½ red onion thinly sliced

4 cups grape tomatoes halved

1 Cup Pitted Kalamata Olives

6 oz. feta, crumbled or diced

2 Tablespoons red wine vinegar

2 Tablespoons Lemon Juice

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 teaspoon dried mustard

½ teaspoon salt

¼ teaspoon ground black pepper

1/3 Cup virgin olive oil

In a large bowl toss cucumber, onion, tomatoes, and olives. Gently fold in feta.

In a small bowl whisk vinegar, lemon juice, oregano, dried mustard, salt and pepper.

Slowly stream oil whisking until dressing is smooth and emulsified. (a blender is also

great to use)

Drizzle dressing over salad and toss again to combine. Best served the same day.

Hope you enjoy this salad on a hot summer day, or maybe even a picnic.

Gluten free as written.

*You can also add chopped romaine lettuce to make larger salad.

Jan @ Dairy Keen