-½ cup of a good quality olive oil

-Cucumber, unpeeled, seeded, and cut into bite-size pieces. I use the seedless variety.

– Two or three peppers, red, yellow, or orange. I choose whatever looks the best. Cut into bite-size pieces

-1 pint cherry or grape tomatoes, halved

-½ red onion, sliced or cut into chunks

-Feta cheese and pitted Kalamata olives

-1 loaf of french bread. Cubed and toasted in a pan with olive oil, salt, and pepper. Set aside.

Dressing

-2 cloves minced garlic 

-1 tsp dried oregano 

-1-2 tsp Dijon mustard

-¼ cup red wine vinegar

-½ cup olive oil

-salt and pepper to taste

What works for me is putting the dressing ingredients in a glass jar and shaking it up. Refrigerate.

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Put all veggies in a large serving bowl. Before serving add the olives and feta, dressing, and top with French bread croutons. 

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I make this salad only in the summer when the tomatoes and other vegetables are fresh! It’s a favorite of my friend, Cheryl, and my youngest son. He’s a vegan so it’s a perfect dish for him, minus the cheese, and any vegetarian. It’s not the kind of salad that you have to follow the recipe exactly. If you like more tomatoes, use them! If you don’t like peppers, leave them out and use just cucumbers and tomatoes. Add more feta or no olives if you wish. Add grilled chicken. You get the drill….

When I make this salad I usually whip up the dressing and toast the bread the day before I’m serving it just to save a little time. The croutons are supposed to be crunchy so I usually store them in a brown paper bag or just leave them on the counter in a bowl. 

On the day you’re eating it, all you do is cut the veggies. Simple. I usually dress the salad and add the croutons about 20 min before serving. This salad is also pretty to look at. It’s a bowl full of summer colors! Enjoy!