Ingredients

The following ingredients have 7 Servings
  • 1 pound English cucumber
  • 1 pound Roma tomatoes
  • ½ cup red onion (⅛-inch thick slices)
  • ¼ cup kalamata olives (pitted and sliced)
  • 1 tablespoon basil leaves (thinly sliced)
  • 1 tablespoon mint leaves (thinly sliced)
  • ¼ cup red wine vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano (plus extra for sprinkling)
  • ½ cup extra-virgin olive oil
  • ¼ cup feta cheese (crumbled)

Instruction

  • Cut the cucumber by halving it lengthwise, then chop into ½-inch thick slices. This should yield about 3 cups.
  • Cut the tomatoes into quarters lengthwise, then into ½-inch thick wedges.
  • In a large bowl combine cucumbers, tomatoes, red onion, olives, basil, and mint. Set aside.
  • In a medium bowl whisk together red wine vinegar, mustard, salt, pepper, and oregano.
  • Slowly drizzle in the olive oil, constantly whisking until an emulsified and lightly thickened dressing forms. Taste and season with more salt and pepper as desired.
  • Pour the dressing over the vegetable mix, toss to combine. Allow the salad to marinate for 10 to 15 minutes before serving.
  • Stir the salad and transfer to a serving dish. Sprinkle it with crumbled feta, salt, pepper, and dried oregano.