Eve's Greek Salad

copied from a new favorite cooking blog

1 seedless cucumber, cubed
300g of cherry or grape tomatoes, quartered
125g of feta cheese, crumbled
1/2 of a red onion, diced
1/4 cup of sliced, pitted black olives (or more to taste)

for the vinaigrette:
1 tsp Dijon mustard
1 tbsp Balsamic vinegar
1/2 tsp dried oregano
1 small garlic clove, finely minced
1/4 cup of extra virgin olive oil
Salt and pepper, to taste

In a large bowl, mix all of the salad ingredients together. Set aside while you make the vinaigrette.

In another bowl, mix everything but the olive oil. Whisking constantly, slowly drizzle the olive oil into the other ingredients until everything is mixed well.

Mix some of the vinaigrette into the vegetables, to taste. Serve with a baguette or some pita bread.

Note: You might not need to use all of the vinaigrette, it all depends on how you like your salad. You can keep any leftover vinaigrette in the refrigerator for a few days and use it for other salads or simply drizzle it on slices of tomatoes.

credit: And then I do the dishes...