Greek Salad | Eat to Thrive

Ingredients

• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove , minced
• ½ teaspoon dried oregano , more for sprinkling
• ¼ teaspoon Dijon mustard
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 1 English cucumber , cut lengthwise, and sliced in half
• 1 red bell pepper , chopped into 1-inch pieces
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese , cut into ½ inch cubes*
• ⅓ cup thinly sliced red onion
• ⅓ cup pitted Kalamata olives