Greek Salad

2 cloves garlic, minced

2 tablespoons minced fresh oregano, or 2 teaspoons dried

½ teaspoon Dijon mustard

¼ cup red wine vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup extra virgin olive oil

1 cucumber, sliced ¼-inch thick

2 bell peppers, large-diced

1 pint cherry tomatoes, halved

½ red onion, sliced into half-rounds

½ cup kalamata olives, pitted

½ pound feta cheese, cut into ½-inch cubes

Fresh mint leaves, for garnish

In a large bowl, whisk together the garlic, oregano, mustard, vinegar, salt and pepper. Slowly add the olive oil while continuing to whisk, until the vinaigrette is emulsified. Add the cucumber, peppers, tomatoes, red onions, and olives to the bowl and toss until the vegetables are coated with the dressing. Add in the feta cubes and toss lightly. Let sit for 30 minutes to allow the flavors to meld. Serve garnished with fresh mint leaves.