Greek salad


1 cucumber, quartered and chopped
2 bell peppers (red and orange), chopped large
1 pint grape tomatoes, quartered
½ cup red onion, chopped large
½ cup kalamata olives, chopped

3 cloves garlic, minced
1 teaspoon dry oregano
½ teaspoon black pepper
2 Tablespoon olive oil
1 Tablespoon lemon juice
2 Tablespoon white wine vinegar
1 teaspoon dijon mustard

Place all the chopped vegetables in a medium bowl. Combine all the vinaigrette ingredients in a small bowl, making sure to mix well. Add to the vinaigrette to the vegetables and mix until combined. Wonderful served with pita and hummus.

Courtesy of Chelsea Lincoln