Greek Salad Yield: 8 servings 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large-diced 1 yellow bell pepper, large-diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half-rounds 1/2 pound feta cheese, 1/2-inch diced (not crumbled) 1/2 cup calamata olives, pitted 1 head of romaine (optional) For the vinaigrette: 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Place the cucumber, peppers, tomatoes, feta, olives 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 and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Add lettuce to the bowl just before service (or you can omit the lettuce and just server the marinated veggies and cheese) and toss gently. Serve at room temperature. Back to Dinner Party or Greek Foods