This salad is not only packed with delicious Greek flavor, but lots of color too. It’s delicious with grilled fare and we especially liked how it paired up with wild game sausage!
recipe from Chicago Tribune
1 teaspoon dried oregano
1 garlic clove, crushed through a press
1/4 cup extra-virgin olive oil
1 medium green, orange, yellow and red bell pepper, cored, seeded, cut into 1/2-inch dice
2 Kirby cucumbers, seeded & cut into 1/2-inch dice
1 medium red onion, cut into 1/2-inch dice
1/2 cup crumbled feta cheese
1/3 cup coarsely chopped pitted kalamata olives
Salt and freshly ground black pepper to taste
Pulse vinegar, oregano and garlic in a blender to combine. With the machine running, gradually add oil through the top vent.
Combine bell pepper, cucumbers, onion, feta and olives in a medium bowl. Add dressing and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.