Greek Salad -- ATP

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Step 1

Place 2 tablespoons red wine vinegar, 1 1/2 teaspoons dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl. Finely grate 1 garlic clove directly into the bowl. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil and whisk until all of the oil is incorporated.

Step 2

Prepare the following, adding each to the bowl of vinaigrette as you complete it: Halve 1 large English cucumber or 4 Persian cucumbers lengthwise, then cut crosswise into 1/4-inch-thick slices (about 2 1/4 cups). Trim and quarter 1 large green bell pepper, then thinly slice crosswise (about 2 cups). Halve 1 pint cherry or grape tomatoes. Halve and thinly slice 1 small red onion (about 1 cup). Cut 6 to 8 ounces feta into 1/2-inch cubes (1 1/2 to 2 cups). Pick the leaves from 6 fresh mint sprigs (about 1 cup loosely packed) if desired. Drain 2 tablespoons nonpareil capers if desired. Add 1/3 cup pitted Kalamata olives (halve if desired).

Step 3

Toss to coat. Taste and season with more kosher salt and pepper as needed.