Greek Salad : Robert Irvine

Ingredients

• 2 tbsp balsamic vinegar
• 1 large clove garlic, quartered
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/3 cup olive oil
• 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces
• 1 cup kalamata olives, pitted
• 2 English cucumbers, peeled and sliced into 1/4-inch disks
• 1 cup cubed feta cheese