Greek Taverna Salad
Ingredients
- 1 small red onion, cut into a ½-inch dice (1 cup)
- ½ teaspoon minced garlic (from 1 small clove)
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon sugar
- ¾ teaspoon dried oregano
- 2 tablespoons chopped fresh mint leaves
- ½ cup extra-virgin olive oil
- 2 pounds cocktail tomatoes, quartered (5 cups)
- 1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
- 3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
- 6 ounces feta, crumbled (1 cup)
- 3 ounces peperoncini (¾ cup)
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