Ingredients
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 pint cherry or grape tomato plants, halved
- 1/2 red onion, sliced in two-models
- 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
- 1/2 cup calamata olives, pitted
- For that vinaigrette:
- 2 cloves garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good dark wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup good essential olive oil
Directions
Put the cucumber, peppers, tomato plants and red onion inside a large bowl.
For that vinaigrette, whisk together the garlic clove, oregano, mustard, vinegar, pepper and salt in a tiny bowl. Still whisking, gradually add some essential olive oil to create an emulsion. Pour the vinaigrette within the vegetables. Add some feta and olives and toss gently. Put aside for half an hour to permit the tastes to combine. Serve at 70 degrees.
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