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


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

Recipe Courtesy of Chelsea Lincoln.