Greek Salad

 


Greek Salad


1 pint of heirloom cherry tomatoes cut in half

½ medium red onion thinly sliced

1 English cucumber, cut in half moons

1 12 ounce jar of kalamata olives, drained

1 tsp dried oregano

¼ tsp salt

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 7 ounce block of feta cheese cut into small pieces


Place the cherry tomatoes, red onion slices, cucumbers and kalamata olives into a mixing bowl. 

Sprinkle veggies with oregano and salt.  Mix well.

Add extra virgin olive oil, red wine vinegar and feta cheese pieces. Toss well to combine.  

Refrigerate for 30 minutes before serving. 

Serve with a glass of Sauvignon Blanc or Chardonnay


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