Servings: 4

Salad: subheading: Salad:
8 ounces grape tomatoes, cut in half (about 2 cups) 8 ounces grape tomatoes, cut in half (about 2 cups)
1 large cucumber, peeled, halved lengthwise-seeded, and cut into ½-inch dice (about 2 cups) 1 large cucumber, peeled, halved lengthwise-seeded, and cut into ½-inch dice (about 2 cups)
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 medium red onion, finely sliced (about ¾ cup) 1 medium red onion, finely sliced (about ¾ cup)
1 large green or red bell pepper, cut into ½-inch cubes 1 large green or red bell pepper, cut into ½-inch cubes
½ cup pitted kalamata olives, split in half ½ cup pitted kalamata olives, split in half
3 ounces feta cheese, crumbled 3 ounces feta cheese, crumbled
½ cup loosely packed fresh parsley leaves, roughly chopped ½ cup loosely packed fresh parsley leaves, roughly chopped
2 teaspoons chopped fresh oregano 2 teaspoons chopped fresh oregano
⅓ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette (here) ⅓ cup Mild Lemon- or Red Wine-Olive Oil Vinaigrette (here)
 
Mild Lemon Vinaigrette or Red Wine–Olive Oil Vinaigrette: (Makes about 1/2 cup) Mild Lemon Vinaigrette or Red Wine-Olive Oil Vinaigrette: (Makes about ½ cup)
4 teaspoons lemon juice (from 1 lemon) or red wine vinegar 4 teaspoons lemon juice (from 1 lemon) or red wine vinegar
2 teaspoons water 2 teaspoons water
1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon) 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
1 small shallot, finely minced 1 small shallot, finely minced
6 tablespoons extra-virgin olive oil 6 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt ¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper

To make the vinaigrette: subheading: To make the vinaigrette:
Combine all the ingredients in a small jar or squeeze bottle. Seal it and shake vigorously until emulsified. The vinaigrette will keep in the refrigerator for up to 1 week if made with lemon juice, or up to 6 months if made with vinegar. Shake vigorously before each use.
Toss the tomatoes and cucumbers with ½ teaspoon salt and a few grinds of black pepper. Transfer to a colander set in the sink and let drain for 30 minutes. Meanwhile, place the red onion in a small bowl cover with cold water, and let stand for 30 minutes. Then rinse and drain.
Carefully dry all the vegetables with paper towels. Combine the tomatoes and cucumbers, red onions, bell pepper, olives, feta, parsley, and oregano in a large bowl. Drizzle with the dressing and season to taste with salt and pepper. Toss thoroughly and serve.