Ingredients
Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 cloves garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Greek Salad
1 English cucumber cut in half lengthwise and sliced
4 medium sun-ripened tomatoes
1 green bell pepper cored and diced into bite size pieces
1/3 medium red onion thinly sliced into half moons
1/2 cup pitted Kalamata olives
3 tablespoons capers
8 ounce block feta cheese cut into bite-size pierces
Fresh mint
kosher salt to taste
freshly ground black pepper to taste
Instructions
In a medium bowl whisk the olive oil, red wine vinegar, dried oregano, garlic, salt, and black pepper.
Add the cucumbers, tomatoes, bell peppers, red onion, olives, capers, and feta cheese to a large bowl.
Drizzle with the vinaigrette and toss to coat. Sprinkle with fresh mint. Season with kosher salt and freshly ground black pepper to taste.
Notes
Prepare the vinaigrette up to 24 hours in advance and store it in a mason jar in the fridge. Remove the vinaigrette about 45 minutes prior to tossing the salad to bring it to room temperature.
Other fresh herbs to use on this salad are thyme, dill, or parsley.
To keep it fresh, purchase a small block of feta and crumble or cube it yourself. Goat cheese makes a good substitute.
English cucumbers, also known as seedless cucumbers, are long, thin cucumbers with seeds that are so small they are hardly noticeable.
If you are looking for a recipe to use up the rest of your capers, try chicken piccata.
Nutrition
Calories: 229kcal | Carbohydrates: 9g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 918mg | Potassium: 354mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 30mg | Calcium: 222mg | Iron: 1mg