Greek Salad

From Aunt Susan

Serves 2 | 10 mintues Total Time

Ingredients

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 pepper, chopped

• ½ cup red bell pepper, chopped

• 1 cup kalamata olives, pitted (I used green olives)

• 8 oz feta cheese, crumbled (I used fat-free or low-fat and only 3.5oz…still delish)

Instructions

1. For dressing, combine all ingredients in a large jar and shake until

   emulsified (or whisk, whisk whisk in a bowl).

   • [Emulsified means….”mix it so thoroughly that it becomes an emulsion, of a mixture of two liquids that can’t be completely blended together.” Basically make sure the oil and vinegar are one.]

2. Combine all of the salad ingredients in a salad bowl and toss with dressing (duh).