Fonio Greek Salad – Yolélé

Ingredients

• DRESSING
• 1 garlic clove, smashed
• 1 tablespoon dried oregano
• 1 teaspoon dijon mustard
• 1 tablespoon red wine vinegar
• 1 large lemon, juiced
• 4 tablespoons olive oil
• salt + pepper
• SALAD
• 1 large cucumber, roughly chopped
• 1 pint cherry tomatoes, halved
• ½ cup crumbled feta
• ½ cup black olives, pitted and halved
• ½ medium red onion, sliced
• 1 1 cup Yolélé fonio, cooked and cooled according to package