GREEK SALAD

Ingredients:

Dressing

• 1 tsp extra-virgin olive oil
• 1 tbs red wine vinegar
• 1 garlic clove, minced
• ½ tsp dried oregano, more for sprinkling
• ¼ tsp Dijon mustard
• ¼ tsp sea salt
• Freshly ground black pepper

For the salad

• 150g English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
• 50g green bell pepper, chopped into 1-inch pieces
• 100g cups halved cherry tomatoes
• 10g feta cheese, cut into ½ inch cubes*
• ⅓ cup thinly sliced red onion
• ⅓ cup pitted olives
• ⅓ cup fresh mint leaves

Method:

• Make the dressing in a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Nutrition Facts:

• Calories: 216.6 Cal
• Protein: 5.8g
• Carbs: 17.6g
• Fat: 15.2g