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
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.
Toss briefly. Top with feta cheese. Finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.
Serve and enjoy! Can be refrigerated in a covered container for up to 3 days.
Got a Suggestion for Our Shelves?
If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion