Fresh Greek Salad

INGREDIENTS

Half a red onion
One bell pepper
A cucumber
A handful of cherry tomatoes
Fresh mint, to your liking
A few ounces of marinated feta
A handful of kalamata olives (pitted!)

For the Vinaigrette:

A dash of Dijon mustard
A clove of garlic
Two parts olive oil
One part balsamic vinegar
Honey to taste

PREPARATION

To make the salad, simply chop the ingredients into bite sized pieces and toss together. The vinaigrette comes together easily in a small bowl or jar, the delicious blend of Dijon mustard, balsamic vinegar, and honey tying together the bold flavours of the raw ingredients with a touch of sweetness and tang.

*A tip from Barbra Rigelhof: crush the clove of garlic with a pinch of salt in a mortar and pestle until it almost liquefies, making it the perfect base for this luscious dressing.

Each bite of this Greek salad transports you to a place where time slows down, and the simple pleasures of life—good food, good company, and a beautiful view—take center stage.