1 large hothouse English cucumber, unpeeled, seeded and quartered lengthwise and cut into ½-inch pieces
10 ounces cherry or grape tomatoes, halved
¼ cup thinly sliced shallots, about 1 large
⅓ cup pitted Kalamata olives, halved
4 ounces good-quality feta cheese, crumbled
2 tablespoon chopped parsley
2 tablespoons red wine vinegar
½ teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ cup extra virgin olive oil
Instructions
Add the cucumbers, tomatoes, shallots, olives, feta and parsley to a large bowl and set aside. In a small mixing bowl, stir together the vinegar, mustard, garlic, oregano, and salt. Slowly pour in the the olive oil while whisking. Drizzle over salad and toss. Taste and adjust seasoning as desired.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/lamb-chops-marinated-in-red-wine-with-garden-greek-salad/