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Greek Salad with Zucchini and Summer Squash

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Ingredients
  

  • 1 Whole Striped Armenian Cucumber Sliced 1/4 inch thick
  • 1 Whole Bell Pepper Large-diced
  • 1 Pint Cherry or Grape Tomatoes Halved
  • 1/2 Spanish Onion In half rounds
  • 1/2 lbs. Feta Cheese Cubed (not crumbled)
  • 1/2 cup Kalamata Olives pitted, halved
  • 1 Whole Yellow Squash Sliced 1/4 inch think
  • 1 Whole Zucchini Sliced 1/4 inch think
  • 2 Cloves Garlic Minced
  • 1 Tbsp Oregano Fresh or dried
  • 1/2 tsp. Dijon Mustard
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Sea salt
  • 1/2 tsp Fresh Ground Pepper
  • 1/2 cup Extra-virgin olive oil from Vita Sana or Vlastos Farma (Casper Farmers' Market)

Instructions
 

  • Place the cucumber, peppers, tomatoes zucchini, summer squash, and red onion in a large bowl. To make the vinaigrette, combine together the vinegar, mustard, garlic, oregano, salt and pepper and whisk in a small bowl. Continue whisking while slowly adding the olive oil to emulsify the dressing. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. This dish can be stored in the fridge for up to 3 days.