Greek Salad
This refreshing Greek Salad was a hit with all three of us—Scott, Emma, and me! I was lucky enough to receive some beautiful garden vegetables from our neighbors, which made this salad extra special. I added grilled chicken, fresh basil, and a handful of walnuts to turn it into a complete meal. Fresh, crunchy, flavorful, and SO delicious!
Salad Ingredients:
- 1 large cucumber, diced
- 1 pint grape tomatoes, halved
- 1 green bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- 4 ounces feta cheese, crumbled (I used crumbled goat cheese)
- salt and pepper, to taste
Dressing Ingredients:
- ⅓ cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Optional:
- Fresh basil, chopped
- Grilled chicken, chopped
Instructions:
Add the cucumber, tomatoes, bell pepper, onion, olives, and feta cheese to a large mixing bowl.
In a separate small mixing bowl, add the vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
Drizzle the dressing on the salad and gently stir to combine. Season with additional salt and pepper, if desired.
