Savory flavors converge in Greek salad!

Like the traditional Greek salad, this one is made with cucumber, cherry tomatoes, Kalamata olives, red onion, and feta cheese. The quick dressing is a mixture of red wine vinegar, fresh lemon juice, oregano, and olive oil. It’s an easy salad you can whip up so fast. I often eat a bunch of it alone for a big meal of veggies, but you can also pair this with something else like grilled salmon! You can also add more veggies to it like sliced radishes or raw corn kernels—it may not be traditional but the more veggies the better I always say.

Ingredients

Serves 2-4

1 pint cherry or grape tomatoes, halved
2 cucumbers, thinly sliced into half moons
1/2 cup halved Kalamata olives
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
Juice of 1/2 a lemon
2 tbsp red wine vinegar
1 tsp dried oregano or 2 tbsp fresh minced oregano
Salt and pepper to taste
1/8 cup olive oil

Directions

In a large bowl, stir together cucumber, tomatoes, olives, and onion. Gently fold in cheese.
In a small bowl, make dressing: Whisk together lemon juice, vinegar, olive oil, oregano, and season with salt and pepper. Drizzle dressing over salad.

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