Ingredients:

  • 1 lb English cucumber, sliced into half-moons
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 6 oz feta cheese, crumbled or cubed
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Chop the cucumbers and tomatoes into uniform sizes. Toss the cucumbers, tomatoes, and thinly sliced red onion into a large mixing bowl. Note: Uniform sizes ensure every bite has a bit of everything.
  2. Combine extra virgin olive oil, fresh lemon juice, dried oregano, kosher salt, and cracked black pepper in a small mason jar.
  3. Shake the jar vigorously for 10 seconds until the liquid looks opaque and creamy.
  4. Pour the emulsion over the vegetables.
  5. Toss the mix gently until everything is glistening and coated.
  6. Add the Kalamata olives to the bowl.
  7. Add the feta cheese. Note: Add the cheese last to keep the cubes intact.
  8. Use a rubber spatula to gently fold the cheese into the mix, stopping as soon as it is distributed.