Greek Salad

• 1/2 english cucumber (or regular cuke, seeded)
• 1 green, yellow or red sweet pepper
• 1/2 medium-sized red onion
• 3 medium-sized salad tomatoes
• 4-6 oz. feta cheese, preferably greek
• 12-16 calamata olives
• Dressing:
• 2/3 cup reg. olive oil
• 1/3 cup extra-virgen olive oil
• 1/3 cup red wine vinegar
• 2 Tbsp. dried dill weed leaves
• 1 Tbsp. crumbled oregano(not powdered)
• 1 clove garlic, minced
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. black pepper

1. 1. Prepare dressing. Combine all of the dressing ingredients in a jar and shake well.
2. 2. Cut vegetables into bite-sized pieces and place in large salad bowl.
3. 3. Small dice or crumble the feta cheese and sprinkle over vegetables.
4. 4. Pour 1/2 the dressing over vegetable-cheese mix and toss well.
5. 5. Add olives on top for decoration.
6. NOTE: the remaining dressing can be kept in the fridge for several weeks. You may add some romaine lettuce if desired.
7. Makes 2 main course servings or four generous side salads.

cucumber, green, red onion, salad tomatoes, feta cheese, olives, dressing, olive oil, olive oil, red wine vinegar, dill, clove garlic, sugar, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/greek-salad-50007518 (may not work)