This was delicious! A good friend brought me this a couple of weeks ago. I couldn't wait to eat it again. We took it to a potluck last night.

Greek Salad

Ingredients:
4 persian cucumbers, unpeeled, seeded, and sliced 1/4-inch thick
2 red bell pepper, large-diced
2 yellow bell pepper, large-diced
3 cups cherry or grape tomatoes, halved
1 cup red onion, sliced in half-rounds
1 pound feta cheese, 1/2-inch diced (not crumbled)
1 cup calamata olives, pitted

For the vinaigrette:
4 cloves garlic, minced
2 teaspoon dried oregano
1 teaspoon Dijon mustard
1/2 cup good red wine vinegar
2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup good olive oil

Directions
Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, place garlic, oregano, mustard, vinegar, salt and pepper in blender. Blend together then slowly add oil. 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.

adapted from Ina Garten