Greek Village Salad

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  • 1 min read

4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons fresh oregano, minced
2 teaspoons fresh parsley, minced
2 garlic cloves, minced
1 teaspoon lemon juice

2 English cucumbers, cut into ½ inch rounds then halved
4 firm but ripe tomatoes, cored and cut into wedges, then halved
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1/3 cup large black olives
1/3 cup fresh parsley, chopped
1/3 cup fresh spearmint, chopped
4 large leaves fresh basil, cut into ribbons

1/2 cup feta cheese, crumbled

Whisk all dressing ingredients together.
Place all veggie ingredients in a bowl and toss with dressing about 1 hour before serving. Season with salt and pepper and sprinkle with feta cheese if desired.