1/2tsp.ground mustardalso sometimes called dry mustard powder
1/2tsp.coarsely ground pepper
Instructions
As you can see, my "recipe" for Greek salad is not incredibly specific! For the quantity of the ingredients, I judge as I go by how it looks. Not everyone in our family likes the black olives so I put in mostly equal amounts of the other vegetables but less of those. As for the size that I cut things in, I go in phases. Sometimes, I dice everything quite small and use sliced black olives and crumbled feta. Other times, I prefer to leave the vegetables fairly large and use whole pitted black olives and cubes of feta.
Dressing:
Shake well to combine. Pour over salad. The salad seems to taste best when it has at least half an hour to marinate in the dressing. It often tastes even better as a leftover.