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Greek Salad

Time 10 min
4 Servings

Ingredients

  • 4 medium-sized tomatoes, cut into wedges
  • 1 English cucumber, sliced into semi-circles
  • 1 large green bell pepper, cored and thinly sliced
  • 1 small red onion, peeled and thinly sliced
  • 1 cup kalamata olives (no pits)
  • 3–4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano, plus extra for serving
  • sea salt
  • 5 ounces feta cheese, crumbled or chopped in chunks

Directions

  1. Combine the cucumber, tomatoes, bell pepper, red onion and olives in a large mixing bowl. Drizzle evenly with olive oil and red wine vinegar, and sprinkle with the oregano and salt.
  2. Toss briefly.  Top with feta cheese.  Finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.
  3. Serve and enjoy! Can be refrigerated in a covered container for up to 3 days.

 

 

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