Marjory’s Take on Greek Salad

Ingredients:

For the dressing:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano, more for sprinkling
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper

For the salad:

• 1 English cucumber, cut lengthwise, sliced ¼-inch thick
• 1 green bell pepper, chopped into 1-inch pieces
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese, cut into ½ inch cubes
• 1/3 cup thinly sliced red onion
• 1/2 cup pitted Kalamata olives
• 1 small head of romaine lettuce, torn into bite size pieces
• fresh mint leaves or roasted pumpkin seeds (optional toppings)

Method:

• Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper.
• Put the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, romaine and olives in a large bowl. Drizzle with the dressing and very gently but thoroughly toss. Sprinkle with oregano.   Top with the mint leaves/pumpkin seeds if desired.