Greek Salad

This recipe is so easy!  My mother-in-law, Mary Margaret, got me this awesome dressing bottle that I use all the time.  It's got dressing recipes on it, but this one I made on my own.  This salad is so light and crisp, it's perfect for lunch or dinner.

 

INGREDIENTS

1 head of lettuce, shredded (Dole Shreds if you’re in a pinch)
1 cucumber,  sliced 1/4-inch thick
1 red bell pepper, large-diced
1 pint cherry or grape tomatoes, quartered
1/2 red onion, diced
1/2 pound feta cheese, crumbled

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 black pepper
1/2 cup good olive oil

DIRECTIONS

• Place the lettuce, cucumber, peppers, tomatoes and red onion in a large bowl.
• 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. Pour the vinaigrette over the vegetables. Add the feta and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.