1 large English cucumber
1 pint grape tomatoes
1 bell pepper, any color
8 ounce feta cheese
1 cup pitted Kalamata olives
1/2 cup fresh chopped mint leaves
1/4 cup sliced red onion
For the Herb Vinaigrette:
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar (or lemon juice)
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper
Set out a large salad bowl, and a small bowl for the vinaigrette. In the small bowl, whisk together the oil, vinegar, garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoons ground black pepper. Set aside. Cut the cucumber into quarters, lengthwise. Then slice it into 1/2 inch chunks. Cut the grape tomatoes in half. Seed and chop the bell pepper into 1/2 pieces. Cut the feta into 1/2 inch cubes. Chop the mint and slice the red onion. Place all the fresh produce in the large bowl. Pour the vinaigrette over the top. Gently toss to coat all the chunks in dressing. Then cover and refrigerate until ready to serve.