The best traditional Greek salad

Name: The best traditional Greek salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 English cucumber, diced; 1 pint (500 ml) cherry tomatoes, halved; 1 green bell pepper, diced; ½ red onion, thinly sliced; 1 cup (250 ml) pitted Kalamata olives, halved; 150 g block feta (in brine), cut into generous dice; Salt and freshly ground black pepper; ⅓ cup (80 ml) good quality red wine vinegar; Juice of 1 lemon; 1 tsp (5 ml) Dijon mustard; 2 garlic cloves, finely minced; ½ tsp (2.5 ml) dried oregano; ¼ tsp (1 ml) salt; ¼ tsp (1 ml) ground black pepper; ½ cup (125 ml) extra virgin olive oil; A little crumbled feta for garnish

Preparation 15 min
Servings 4
Freezing I do not suggest

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Salad

1 English cucumber, diced
1 pint (500 ml) cherry tomatoes, halved
1 green bell pepper, diced
½ red onion, thinly sliced
1 cup (250 ml) pitted Kalamata olives, halved
150 g block feta (in brine), cut into generous dice
Salt and freshly ground black pepper

Greek dressing

⅓ cup (80 ml) good quality red wine vinegar
Juice of 1 lemon
1 tsp (5 ml) Dijon mustard
2 garlic cloves, finely minced
½ tsp (2.5 ml) dried oregano
¼ tsp (1 ml) salt
¼ tsp (1 ml) ground black pepper
½ cup (125 ml) extra virgin olive oil

For serving

A little crumbled feta for garnish

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Preparation

In a large salad bowl, combine the cucumber, cherry tomatoes, green bell pepper, red onion, Kalamata olives and feta dice. Season generously with salt and pepper. Set aside.
Prepare the dressing: in a small bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper.
Incorporate the olive oil in a thin stream while whisking vigorously until you get a smooth and shiny emulsion.
Pour about half the dressing over the salad and mix gently to avoid crushing the feta. Taste, adjust seasoning and add more dressing to taste (personally I use about three quarters of it).
Garnish with a little crumbled feta on top and serve immediately.