In a small bowl, whisk together:
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
While whisking, slowly add to make an emulsion:
- 1/2 cup good olive oil
In a large bowl, combine and toss lightly:
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half-rounds
- 1/2 pound feta cheese block, 1/2-inch diced
- 1/2 pound feta cheese, crumbled
- 1/2 cup kalamata olives, pitted
- Vinaigrette
Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.