We did our own version of the Greek Salad. It is easy to switch out vegetables that you have on hand.
Make the dressing. In small bowl, whisk the ingredients together and set aside.
In a serving bowl the salad ingredients together. Drizzle with the dressing and gently toss.
Allow flavors to mingle then serve.
1/4 cup EVOO
3 Tbls. red wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano (I used fresh because I had it)
1/4 tsp. Dijon mustard (I love Dijon so I used a little more)
salt and pepper
2 cucumbers diced
1 green bell pepper
1 cup Napa cabbage (I used because I had some)
2 cups mixed small tomatoes, halved
5 oz. feta cheese crumbles
1/3 cup red onions, diced
1/3 cup olives