GREEK SALAD

The Dressing:

⅓ cup olive oil

1 tablespoon lemon juice

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 tablespoon honey

1 teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon parsley, minced

½ cup red onion, finely chopped

 

The Salad:

1-pint cherry or grape tomatoes, cut in half

1 English cucumber, chopped (about 2 cups)

½ cup green bell pepper, chopped

½ cup red bell pepper, chopped

1 cup Kalamata olives, pitted

8-ounces feta cheese, crumbled

½ teaspoon salt

¼ teaspoon black pepper

To make the dressing, combine all of the ingredients and a large jar and shake, shake, shake until emulsified (or whisk, whisk, whisk in a small bowl).

Combine all of the salad ingredients in a salad bowl and toss with the dressing.

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