Sheppard's Salad with feta
6 Kirby cucumbers, chopped small
6 plum tomatoes, seeds removed, chopped small
1 green pepper, diced small
1 packed cup parsley, measure then rough chop (this means to cut it as small as you can the first time, but do not go over it again)
½ cup of mint leaves, rough chop
1 handful of whole black or green olives
5 ounces feta cheese, rinsed and dried
¼ cup lemon juice (fresh!)
1 tablespoon Dijon mustard
2 cloves chopped garlic, or 2 frozen cubes
½ teaspoon kosher salt
¼ teaspoon black pepper (fresh is always better)
1 teaspoon sumac
¼ teaspoon cumin
¼ cup olive oil
To make the dressing:
In a small bowl, combine the lemon juice, Dijon mustard, garlic, salt, pepper, sumac and cumin. Whisk together well, until fully combined. Continue whisking and slowly add, drop by drop, the olive oil until all of the olive oil is mixed into the dressing.
To make the salad:
In a large serving bowl, put your cucumber, tomato, pepper, parsley, and cheese.
When you are ready to eat, pour half the dressing on and mix. Slowly add a little more at a time and mix between each addition until it is properly dressed. Taste for salt and add if you like.
The dressing will last up to 10 days in the fridge.
You can cut the vegetables up to 2 days before you plan to serve. When storing it, place each vegetable separately in a container or zippered bag lined with a paper towel to help maintain freshness.