Recipe: Rainbow Greek Salad with Lemon Greek Dressing

 

For the Salad

• 1 large English cucumber, half of skin removed, sliced
• 1 pint of cherry tomatoes
• 1 half red onion, sliced thin, or chopped
• 2 large bell peppers or about ten sweet snack peppers, sliced or chopped
• 1 jar Liokareas Private Stock Kalamata Whole Olives or Liokareas Organic Kalamata Pitted Olives
• 8 oz block feta, preferably in brine, cubed
• Fresh oregano for garnish, coarsely chopped
• Liokareas Sea Salt and pepper

 For the Dressing

• 1 lemon juiced
• 2 tablespoons Liokareas Red Wine Vinegar
• 1 teaspoon garlic, minced or pressed
• 1 teaspoon Dijon mustard
• 1 teaspoon Liokareas dried oregano
• 1/2 cup Liokareas Organic Extra Virgin Olive Oil

 For dressing- combine all ingredients except Liokareas Organic Extra Virgin Olive Oil in mini processor or bowl. Slowly add the olive oil to the processor or by hand to emulsify. Add Liokareas Sea Salt and pepper to taste.