Most Greek salads keep the skin on the cucumber, but I find they’re frequently bitter, so I peel mine.
Greek Salad
Serves 4 // 570 calories, 54g fat, 10g protein, 6g net carbs
1 cucumber, peeled and sliced 1/4-inch thick
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
8 ounces cherry tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch dice (not crumbled)
1/2 cup Kalamata olives, pitted
VINAIGRETTE
2 cloves garlic, minced
1 teaspoon dried oregano (Greek, if you can find it)
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar (I use Colavita Aged Red Wine V.)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Place cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
Pour the vinaigrette over the vegetables. Garnish with feta and olives. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.