Recipe: Chopped Greek Salad with Feta and Olives (blender)

CHOPPED GREEK SALAD WITH FETA AND OLIVES

FOR THE DRESSING:
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 garlic clove, crushed through a press
1/4 cup extra-virgin olive oil
FOR THE SALAD:
1 medium green bell pepper, cored, seeded and cut into 1/2-inch dice
2 kirby cucumbers, scrubbed, halved lengthwise, seeds removed and flesh cut into 1/2-inch dice (or use 1/2 English cucumber)
2 large ripe tomatoes, seeded and cut into 1/2-inch dice
2 scallions, white and green parts, coarsely chopped
1/2 cup crumbled feta cheese
1/3 cup coarse-chopped Kalamata olives
Salt and fresh-ground black pepper, to taste

Combine vinegar, oregano and garlic in a blender and use on/off pulses to combine. With machine running, gradually add oil through top vent.

Combine bell peppers, cucumbers, tomatoes, scallions, feta and olives in a nonreactive (glass or stainless steel) medium bowl. Add dressing and mix well. Season with salt and pepper.

Cover and refrigerate 1 hour until chilled. Serve chilled.

Makes 4 to 6 servings
Adapted from source: The Carefree Cook by Rick Rodgers