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This crisp, vibrant salad brings together a bevy of vegetables with a creamy dressing of Greek yogurt mixed with feta cheese, red wine vinegar, and earthy oregano.
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Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the sliced cucumbers, halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes.
In a separate bowl, combine the yogurt, oregano, cheese (crumbling before adding), remaining vinegar, a drizzle of olive oil, and 2 tablespoons of water. Season with salt and pepper; stir to combine. Roughly chop the lettuce. Roughly chop the olives and peppers.
To the bowl of marinated vegetables, add the chopped lettuce, a drizzle of olive oil, and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to combine. Serve the salad garnished with the chopped olives and peppers. Enjoy!
Tips from Home Chefs