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