Agora Greek Salad

A generous pour of Agora Extra Virgin Olive Oil brings depth and elegance to this classic Greek salad.

INGREDIENTS FOR DRESSING:

• ¼ cup Agora Extra Virgin Olive Oil
• 3 tablespoons Vinagre Viejo de Montilla
• 1 garlic clove, minced
• ½ teaspoon dried oregano, more for sprinkling
• ¼ teaspoon Dijon mustard
• ¼ teaspoon Pink Crystal Salt
• Freshly ground black pepper

INGREDIENTS FOR SALAD:

• 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
• 1 green bell pepper, chopped into 1-inch pieces
• 2 cups tomatoes, chopped into 1-inch pieces
• 5 ounces feta cheese, cut into ½ inch cubes
• ⅓ cup thinly sliced red onion
• ⅓ cup pitted Kalamata olives
• ⅓ cup fresh mint leaves

DIRECTIONS:

1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.