Greek Horta Salad with Feta and Olives

Instructions

1. 1
   Bring a large pot of salted water to boil. Add green beans and cauliflower, cook for 4-5 minutes until just tender-crisp.
2. 2
   Add zucchini slices to the pot and cook for another 2 minutes. Drain well and transfer to a large bowl.
3. 3
   Add sliced red onion to the warm vegetables while still slightly warm.
4. 4
   In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
5. 5
   Pour the dressing over the warm vegetables and gently toss. Let cool to room temperature, about 10 minutes.
6. 6
   Top with crumbled feta cheese and Kalamata olives. Serve immediately or chilled.