#1,542: Greek Chopped Salad

Mmmm...doesn't that look good?!?!  Although this is a great recipe as is, it was also great added on top of some pulled pork, and eaten as a topping to some shredded lettuce.  I love the saltiness of the olives and the feta, but the crispness of the cucumbers and carrots.  This is an overall great recipe!!

3 c. halved cherry or grape tomatoes
2 large English cucumbers, chopped
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 c. diced red onion
1 c. pitted and roughly chopped Kalamata olives
1/2 c. chopped fresh mint
1/3 c. chopped fresh parsley
1/3 c. chopped fresh oregano
1 8-oz. block of feta, diced (or use crumbled feta)

For the salad dressing:

1/2 c. freshly squeezed lemon juice + zest of 1 lemon
1/4 c. white balsamic vinegar
1/4 c. extra-virgin olive oil
6 medium garlic cloves, minced
2 tsp. Dijon mustard
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

In a large bowl, combine all salad ingredients, except for the feta cheese. Toss gently to combine.

In a small bowl, whisk together all salad dressing ingredients.

To yield the best flavor, it is best to prepare this salad a few hours before serving. Pour about 2/3 of the dressing over the salad mixture and toss a few times to coat. Refrigerate until ready to serve, folding gently every hour or so. When ready to serve, add more dressing if needed. Then add the feta cheese and fold again to incorporate. Sprinkle lightly with additional salt and freshly ground black pepper if desired.