Greek Salad with Fresh Oregano, Mint, & A light Vinaigrette Dressing


Greek Salad with Fresh Oregano, Mint, and A light Vinaigrette Dressing

This Greek salad is light and delicious. I'm not a big fan of vinaigrette's so I was a little bit nervous about making this with the vinaigrette, but it turns out to be very light and wonderfully delightful.

It was also the first time using mint leaves and I was pleasantly surprised. I thought maybe the mint would make it overpowering but it's so subtle.

Ingredients:
For the salad
  • 4 large ripe tomatoes cut into 1-inch chunks
  • 1 English cucumber, peeled, halved lengthwise, and cut into 1-inch chunks
  • 1 large green bell pepper, seeded and cut into 1-inch chunks
  • 1 small red onion, halved and very thinly sliced
  • 1/2 cup black olives {optional}
  • 1 cup crumbled light Feta cheese
  • 2 Tbsp minced fresh oregano leaves
  • 2 Tbsp minces fresh mint leaves
For the Vinaigrette:
  • 3 Tbsp red wine vinegar or balsamic vinegar
  • 2 Tbsp olive oil
  • salt and pepper to taste
Directions:
  1. Combine the tomatoes, cucumber, green pepper, red onion, olives, feta cheese, oregano, and mint.
  2. Just before serving, add the vinegar, olive oil, salt and pepper and toss gently.
    Adapted from Eat, Shrink & Be Merry.

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