Greek salad with grilled chicken

Serves 4

2 tablespoons red wine vinegar

Salt and pepper, to taste

5 tablespoons olive oil

2 cucumbers, peeled and cut in ½-inch dice

1 pint cherry tomatoes, halved

1 yellow bell pepper, cored, seeded, and cut in ½-inch dice

⅓ cup pitted Kalamata olives

1 tablespoon chopped fresh oregano

5 ounces imported feta cheese, crumbled

6 skewers of chicken and vegetables, cut into 1-inch pieces

1. In a large bowl, whisk the vinegar, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies.