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
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
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