Cucumber Greek Salad
Ingredients
- 2 Certified SC Grown cucumbers, peeled and sliced into half moons
- 4 to 6 Roma tomatoes, chopped
- ½ red onion, thinly sliced
- ¼ cup olive oil
- 1½ tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- ½ cup crumbled feta cheese
- Sliced black olives, to taste
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the cucumbers, tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, and oregano.
- Pour the dressing over the vegetables and toss gently to coat.
- Season with salt and black pepper.
- Fold in the feta cheese and olives.
- Refrigerate until ready to serve.
Notes
- Serves 6.
- Fresh oregano may be substituted for dried oregano when available.
- For the best flavor, chill the salad for at least 30 minutes before serving.
