Greek Salad

Greek Vinaigrette:

1/3 c. olive oil
1/3 c. red wine vinegar
1 ½ tsp. Dijon mustard
1 tsp. garlic salt
1 tsp. dried leaf oregano
1 tsp. dried leaf basil
1 tsp. onion powder
1 tsp. freshly ground black pepper

Combine all vinaigrette ingredients in a glass measuring cup; whisk well and set aside.

Salad:

1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 small red onion, coarsely chopped
½ of an English cucumber, seeded and coarsely chopped
1 c. whole grape tomatoes
1 (6 oz.) can medium black olives, or pitted kalamata olives
Feta cheese, to taste

In a large bowl, combine all salad ingredients. Pour vinaigrette dressing over all and toss to coat evenly. Cover and chill until ready to serve, at least 2 hours for best flavor.

Kitchen Kimberley's Tips:

* This is a great salad to have on hand for a quick and tasty lunch. I prefer to leave the black olives and the Feta on the side, and add them just prior to enjoying my salad. It's also a good idea to do this if there are some in the family who don't enjoy black olives or Feta. I personally think that they make this salad!

* For a dinner party, make this as directed and then serve it over a large bowl (or platter!) of chopped Romaine lettuce for a wonderful side salad that will feed a crowd! Sprinkle with freshly chopped basil for a fresh and beautiful presentation. The colors in this salad are just gorgeous!

* Need a variation? Turn this into a ‘Greek Pasta Salad' by adding 1 lb. of your favorite cooked and chilled pasta. Bow Tie farfalle pasta would be great for this salad. Top with Grilled Chicken, and you have a complete and completely delicious meal!