Greek Salad (Horiatiki)

I make this salad at least once a week because it is satisfying, easy, and delicious. It brings me back to a vacation my family and I had in Greece when I was young, although the feta isn’t quite as fresh!

Ingredients

2 cups cherry tomatoes, halved

4 Persian cucumbers peeled and cut into thin rounds

1 cup sliced red onion

1 green bell pepper thinly sliced

½ cup pickled banana pepper rings

½ cup pitted kalamata olives

1 ½ tsps. Dried oregano

4 oz. feta cheese sliced in thin slabs or smaller squares

3 tbsps. Olive oil

3 tbsps. Red wine vinegar

1 tsp. honey

Sea salt and fresh ground pepper

1.      In a large bowl combine the tomatoes, cucumbers, red onion, green bell pepper, olives, and banana peppers. Sprinkle with salt and fresh ground pepper.

2.      In a glass measuring cup, whisk the red wine vinegar, olive oil, honey, and a tsp. of the dried oregano. Add fresh ground pepper and a pinch of sea salt and combine.

3.      Gently toss the vegetables with the dressing after adding the slabs of feta. Top with the remainder of the dried oregano (1/2 tsp.) and serve!