Greek Salad

In a medium bowl, combine 1/4 c. red wine vinegar, 2 minced garlic cloves and 1 minced shallot with 1/2 t. salt and a pinch of pepper.  Let this mixture sit out for 5 minutes and then add 1 T spicey mustard, 2 T fresh oregano, and 2 T fresh basil.  Slowly add 3/4 c. olive oil in a steady stream while whisking.  Set this aside.

In another large bowl, combine 1 peeled and chopped cucumber, 3 chopped tomatoes, 1 seeded and chopped green bell pepper, 1/2 chopped red onion, 1 c. crumbled feta cheese, 1/2 c. black olives and 2 T. fresh mint.  Toss with 1/3 of the dressing from the medium bowl.   Let this sit out for 30 minutes at room temperature.

Serve over romaine lettuce with extra dressing from the medium bowl.

I was lazy and didn’t chop the veggies very small – but it tasted just as good! 

You can also use this salad in a gyro – yummers!