1. Place the cucumber, peppers, tomatoes and red onion in a large bowl. 2. For the vinaigrette, 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. 3. Pour the vinaigrette over the vegetables. 4. Add the feta and olives and toss lightly. 5. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. 6. Tips from me: 7. To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad. 8. To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife. ---------------------------------------------------------------------------
Nutrition
Ingredients
