Yet another variation of Greek salad!

Ingredients:

• 8 oz of feta cheese, crumbled
• 1 large cucumber, peeled  on, cut into 1/2″ cubes
• 2 cloves of garlic, minced
• 4 tablespoons of fresh mauntano or mint, minced
• 1/2 of mint, lightly packed, fresh leaves
• 3/4 cup of olive oil
• 1/2 cup of black olives (“Kalamata” olives)
• 2 tablespoons of oregano
• 2 medium, red peppers, cut into 1/2″ squares
• 2 medium, green peppers, cut into 1/2″ squares
• 1 teaspoon of salt
• 1 teaspoon of white sugar
• 1 tablespoon thyme
• 4 medium tomatoes, firm and ripe, cut into 1″ chunks
• 1/4 cup of white vinegar

Directions:

• Gently toss tomatoes, onion, cucumber, and peppers in a large bowl.
• In a food processor with a steel blade, process the garlic and salt to a paste.
• Add the mint leaves, and process to a fine mince.
• Add the oregano, thyme, and sugar and process smooth.
• With the motor running, add the olive oil in a thin, steady stream.
• Add the vinegar.
• Taste and correct for seasonings.
• Transfer the dressing to a glass jar, cap tightly, and store in a cool place several hours.
• Bring the dressing to room temperature before using shaking the jar vigorously to blend.
• Pour the dressing over platter and top with crumbled cheese and scatter with olives.
• Sprinkle minced mint for garnish.