Greek Summer Salad

Light, refreshing and a recipe that allows us to use garden produce. I halved this recipe and serviced it with sandwiches for a light summer supper. 

 Assembed salad, ready to refrigerate.

Salad Dressing mixture.

Greek Summer Salad

Vegetables:

1 English cucumber

1 orange, yellow or red bell pepper, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup pitted kalamata olives

A few torn pieces of fresh oregano, optional

Salad Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1 lemon, juiced

3 cloves garlic, minced

1 teaspoon Dijon mustard 

2 to 3 teaspoons fresh oregano, chopped or 1 tsp. dried

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

1. Vegetables: Slice the cucumber in half lengthwise and then into chunks.
2. Add the cucumber to a mixing bowl along with the diced peppers, cherry tomatoes, sliced onion, olives, and oregano leaves.
3. Dressing: Whisk together all of the ingredients for the dressing and taste for flavor. Adjust seasonings to taste. 
4. Assemble: Pour dressing over the vegetables and toss to combine.
5. Cover and refrigerate for one hour or longer to allow flavors to develop. 
6. Serve cold or at room temperature.