In Irresistible Greek Salad

Ingredients

1 lb cherry tomatoes or grape tomatoes, halved

1 large English cucumber, diced into bite-sized pieces

1 small red onion, thinly sliced

1/2 cup pitted Kalamata olives

1/2 cup pitted green olives or Castelvetrano olives

7 oz (200g) feta cheese, cut into small cubes or crumbled

2 tbsp fresh dill, finely chopped

Dressing

1/3 cup extra virgin olive oil

2 tbsp red wine vinegar or fresh lemon juice

1 clove garlic, minced

1 tsp dried oregano

1/2 tsp Dijon mustard

Salt and freshly ground black pepper, to taste

Instructions

Prep the Salad Base: In a large mixing bowl, combine the halved cherry tomatoes, diced English cucumber, thin red onion slices, Kalamata olives, and green olives.

Make the Dressing: In a small glass jar or bowl, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), minced garlic, dried oregano, Dijon mustard, salt, and black pepper until emulsified.

Assemble: Pour the dressing over the vegetable mixture and gently toss to coat.

Finish: Fold in the cubed feta cheese and finely chopped fresh dill, tossing gently so the feta stays intact.

Serve: Drizzle with a little extra olive oil if desired and serve immediately, or chill in the refrigerator for 20 minutes to let the flavors blend.