Greek Salad

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Dressing:

2 tablespoons balsamic vinegar

1 large clove garlic, quartered

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/8 teaspoon black pepper

3/4 cup olive oil

Salad:

6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces

1 cup kalamata olives, pitted

2 English cucumbers, peeled and sliced into 1/4-inch disks

1 cup cubed feta cheese