Greek Salad

• 1 cucumber, sliced into half moons
• ½ green bell pepper, chopped into ½ inch chunks
• 1 ½ cups cherry tomatoes, chopped
• ½ cup large heirloom tomato, chopped
• ? cup feta crumbles
• ? cup thinly sliced red onion
• ? cup halved and pitted kalamata olives
• ? cup fresh mint leaves

For dressing:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Morton & Bassett Greek Seasoning
• 1 garlic clove, minced
• ½ teaspoon dijon mustard
• Juice from half a lemon
• Salt & pepper to taste