Greek Salad





  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 3 -4 ripe tomatoes, cut into wedges
  • 1 medium cucumber, cut into into 1/4-inch half-rounds
  • 1 cup feta, cubed
  • 1/2 medium red onion, thinly sliced
  • 10-12 Kalamata olives, pitted


In a small bowl, whisk together the vinegar, oregano and a sprinkling of salt and pepper. Slowly drizzle in the olive oil, whisking constantly until the dressing is emulsified. Combine the ingredients in a large bowl and drizzle a little vinaigrette at a time.