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Greek Salad

2 cups grape tomatoes, halved (500ml)

1 large English cucumber peel on, cut in to ½” cubes (1.3cm)

½ cup Greek olives “Kalamata” (125ml)

1 medium red pepper cut into ½”(1.3cm) squares

1 medium yellow pepper cut into ½”(1.3cm) squares

¼ cup fresh basil leaves torn

4 tablespoons parsley fresh, minced roughly (60ml)

½ cup mint lightly packed, fresh leaves (125ml)

1 medium red onion sliced thinly

8 oz feta cheese crumbled (224g)

Dressing

1 tablespoon finely chopped garlic

¼ cup lemon juice (60ml)

2 teaspoons Dijon mustard

1 tablespoons oregano (15ml)

1 teaspoon fresh chopped thyme (5ml)

1/2 cup plus olive oil (125ml)

salt to taste

Gently toss tomatoes, cucumber, olives,  peppers,  basil, parsley, mint,  and onion in a large bowl.

In a mini-blender, add the garlic, lemon juice, Dijon, oregano, thyme, and process smooth.  With the motor running, add the olive oil in a thin, steady stream. Season with salt and pepper to taste.

Pour dressing over vegetables and toss to combine. Sprinkle salad with feta cheese.

Serves 6-8