INGREDIENTS

THE DRESSING:

  • 1/4 cup of the best quality olive oil you can get
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon of the feta brine (*see note)
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1 clove of garlic, very finely minced
  • Juice from 1/2 lemon

THE GREEK SALAD:

  • 2 bell peppers, chopped
  • 1 English cucumber, chopped
  • 1 pint of cherry or grape tomatoes, cut in half
  • 1/4 small red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled or cut into small pieces (*see note)
  • ½ cup of pitted black kalamata olives
INSTRUCTIONS
  1. To make the dressing, whisk the olive oil, red wine vinegar, balsamic vinegar, feta brine, dill, oregano, sea salt, garlic, and lemon juice in a medium-sized bowl.
  2. Cut all the veggies so that they are roughly the same size. Add the bell peppers, cucumber, cherry tomatoes, red onion, feta cheese, and olives to a large bowl. Pour the dressing over the top and toss to coat.