Quick Greek Cucumber Salad

It's hot out there right now, so something that is quick and refreshing and requires no heat is in order. Serve on the side with leftover grilled chicken, or steak and you have dinner in less than 15 minutes. I use the baby cucumbers, or persian cucumbers, because they have few seeds. There are very few ingredients, so use the best quality ingredients you can find.

Serves 4

Salad
4 cups chopped cucumbers
1 cup halved cherry tomatoes
1/2 cup mixed olives, preferably pitted
1/2 cup thinly sliced red onion
2 oz. crumbled good quality feta cheese
2 Tablespoons chopped fresh basil (I used fresh flat leaf parsley since that's what I had on hand)

Dressing
1 Tablespoon red wine vinegar
1 Tablespoon good quality extra virgin olive oil
1 Tablespoon finely chopped fresh oregano
1 teaspoon dijon mustard
1/4 tsp salt, or to taste
freshly ground black pepper, to taste

Whisk dressing ingredients in a large bowl. Add cucumbers, tomatoes, olives, onions. Mix. Garnish with feta and fresh basil.