Ingredients:
| 1 |
Large |
English Cucumber (Peel on, cut in to 1/2" cubes) |
| 8 |
oz |
Feta Cheese (Crumbled) |
| 2 |
Clove |
Garlic (Minced) |
| 1/2 |
Cup |
Greek Olives ("Kalamata") |
| 2 |
Medium |
Green Pepper (Cut into 1/2" squares ) |
| 1/2 |
Cup |
Mint (Lightly packed, fresh leaves) |
| 4 |
Tablespoon |
Mint leaves or Parsley (Fresh, minced) |
| 3/4 |
Cup |
Olive Oil |
| 2 |
Tablespoon |
Oregano |
| 2 |
Medium |
Red Peppers (Cut into 1/2" squares) |
| 1/4 |
Cup |
Red Wine Vinegar |
| 1 |
Teaspoon |
Salt |
| 1 |
Teaspoon |
Sugar |
| 1 |
Tablespoon |
Thyme |
| 4 |
Medium |
Tomatoes (Firm & ripe, cut into 1" chunks) |
|
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Directions:
- Gently toss tomatoes, onion, cucumber, and peppers in a large bowl.
- In a food processor with a steel blade, process the garlic and salt to a paste.
- Add the mint leaves, and process to a fine mince.
- Add the oregano, thyme, and sugar and process smooth.
- With the motor running, add the olive oil in a thin, steady stream.
- Add the vinegar.
- Taste and correct for seasonings.
- Transfer the dressing to a glass jar, cap tightly, and store in a cool place several hours.
- Bring the dressing to room temperature before using shaking the jar vigorously to blend.
- Pour the dressing over platter and top with crumbled cheese and scatter with olives.
- Sprinkle minced mint for garnish.
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