Mini Bites Greek Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • 4 small cucumbers, sliced (around 2 cups)
  • 2 cups mini bell peppers, sliced
  • 1 pint cherry tomatoes, halved
  • ¼ c olives, sliced
  • ¼ c green onion, sliced (just the white part on the bottom)
  • Dressing
  • 2 tablespoons good olive oil
  • 1½ t red wine vinegar
  • 1 tablespoon fresh meyer lemon juice, from around ¼-1/3 of the fruit (or any type of lemon)
  • ⅛ teaspoon dijon mustard
  • ⅛ t sea salt (add a bit more to taste if needed)
  • ¼ tsp dried oregano
  • ½ garlic clove
  • A couple cracks of black pepper
  • Optional toppings: feta cheese or cubed avocado
DIRECTIONS:
  1. Combine all dressing ingredients except the oil in a large bowl. Whisk continuously while pouring the oil in a slow, stead stream.
  2. Add in all the vegetables and toss to combine.
  3. Store extras in the fridge in an airtight container for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/mini-bites-greek-salad/