Greek Salad and Dressing

 in Favorite Recipes by

Provided by Chris Noyes for the October 2020 issue of MansfieldNOW Magazine.

Dressing:

  • 1 lemon
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 2 garlic cloves, crushed
  • 2 tsp. Dijon mustard
  • 2 tsp. oregano
  • 1 Tbsp. honey
  • Salt, to taste 
  • Pepper, to taste

Salad: 

  • 1 medium cucumber, cut into half-moons
  • 1 green bell pepper, cored and chopped
  • 1 pt. cherry tomatoes, halved
  • 1 cup Kalamata olives
  • 1/2 medium red onion
  • 6 oz. feta cheese
  1. For dressing: Squeeze the juice from the lemon into a mason jar; add remaining ingredients. Mix well; store in the refrigerator. The dressing is best after it sits in the refrigerator for several hours or more. This can also be used as a marinade.
  2. For salad: Add all ingredients, except the feta, to a bowl; toss in dressing. Gently mix in the feta.