Greek salad with fresh vegetables, olives and a red wine vinaigrette

Meet your new favorite Greek salad, piled high with crispy cucumber, flavorful feta, fresh herbs and vegetables. Charleston, SC is home to many farms and hard-working farmers. Check out the local farmer's markets or the Veggie Bin downtown Charleston for beautiful vegetables! Here you have it: Greek salad with fresh vegetables, Olinda olives and a red wine vinaigrette. Please feel free to get creative with the vegetables that you choose!

Picture by Bella Natale

Vinaigrette:

1 teaspoon dried oregano

1 teaspoon Dijon mustard

1/4 cup red wine vinegar 2 cloves peeled garlic, grated or minced, optional

1 teaspoon honey or 1/2 teaspoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil such as Olinda, or you can replace 1/4 cup with vegetable oil if needed

Whisk together the dried oregano, Dijon mustard, red wine vinegar, garlic, honey or granulated sugar, salt and pepper. While still whisking, slowly pour in the oil until emulsified (thoroughly combined with no layers between the oil and vinegar).

Salad:

1 hothouse cucumber, peeled (or unpeeled, or peel but keep some skin on in stripes!) seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced, or you may use two roasted bell peppers

1 yellow bell pepper, large-diced, or you may use two roasted bell peppers

1 pint cherry or grape tomatoes, halved (or 1 hothouse tomato, large-diced)

1/2 red onion, sliced in half-rounds

1/2 pound feta cheese, 1/2-inch diced (not crumbled)

1/2 cup Olinda olives, pitted (or more, if you are in love with olives like I am!)

Fresh mint, roughly torn, to taste

Fresh dill, roughly chopped, to taste

Combine all ingredients in a large bowl. Add as much vinaigrette as you like.

PS: measure with your heart for the best results ;)