1 hothouse cucumber, that is the long European cucumber, unpeeled, seeded, and sliced 1/4 inch
1 red bell pepper,large - diced
1 yellow bell pepper, large- diced
1 pint cherry tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese. 1/2 inch diced not crumbled
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
Place cucumbers, peppers, tomatoes, and red onion in a large bowl.
Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.
Still whisking, slowly add the olive oil to make an emulsion, just a few min, mix together.
Pour the vinaigrette over the vegetables.
Add the feta and olives and toss lightly. Set aside for 30 min to allow the flavors to blend. Serve at room temperature.
Very easy to make
from Ina Garten
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