Greek Salad

 

1 hothouse English hot house cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, diced

1 yellow bell pepper, diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half-rounds

1/2 pound block of feta cheese, 1/2-inch diced (not crumbled)

1/2 cup kalamata olives, large, pitted

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( extra virgin)