Mini Bites Greek Salad
- 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
- Combine all dressing ingredients except the oil in a large bowl. Whisk continuously while pouring the oil in a slow, stead stream.
- Add in all the vegetables and toss to combine.
- 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/
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