Greek Un-Panzanella

Adapted from the Barefoot Contessa's Greek Panzanella, I have made this recipe a dozen times since the first go-round, and it has been equally delicious every time. I call it Un-Panzanella because Panzanella is a Tuscan bread salad, and I leave the bread out of this one. I have always made it as a side dish to accompany something more hearty, but if I made it on its own, I suppose adding the bread would amp it up a bit.


Here's how you do it:


Ingredients
Salad:
1 english cucumber, peeled and seeded
2 bell peppers, seeded
1 pint cherry tomatoes
1/2 red onion
1/2 lb. feta cheese (the chunk, not crumbled)
1/2 cup pitted kalamata olives
Olive Oil
Salt and black pepper


Vinaigrette:
4 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. Dijon mustard
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil


Directions
1. Quarter the english cucumber and dice it into bite-size pieces and place in a large serving bowl.

2. Dice the bell peppers and red onion into equal size pieces and add to the bowl.

3. Halve the cherry tomatoes  and olives, and add to the bowl.

4. Now, begin the viniagrette. First, mince the garlic.
5. Whisk together the garlic, oregano, mustard, vinegar, salt and pepper.
6. Add the olive oil while continuing to whisk...this makes an "emulsion."
7. Add the viniagrette to the salad and toss until evenly coated.
8. Dice the feta cheese and add to the bowl. Toss gently so as not to crumble the feta.

9. Allow to sit at least 30 minutes at room temperature for flavors to blend. Serve.