Though nothing compares to my husband’s hometown restaurant Mr. Souvlaki’s Greek Salad in Tarpon Springs, FL—this is pretty fantastic. Leave it to Ina to create such a delish dressing. We heart Greek food!!
1 cucumber, peeled and chopped
1 red bell pepper, diced
1 yellow pepper, diced
1 pint cherry tomatoes, halved
½ red onion, sliced in half rounds
½ pound feta, ½ inch diced or crumbled
½ cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 tsp. dried oregano
½ tsp. Dijon mustard
¼ cup red wine vinegar
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ cup good olive oil
Place the cucumber, 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 vegetable. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Recipe courtesy of Ina Garten via the Food Network