Ingredients:

  • 1 large English cucumber, diced (300g)
  • 1 cup cherry tomatoes, halved (150g)
  • ½ cup green bell pepper, chopped (75g)
  • ¼ cup red onion, roughly chopped (40g)
  • 4 oz feta cheese (block), cubed or sliced (115g)
  • ½ cup Kalamata olives, pitted (85g)
  • 2 tbsp fresh parsley, chopped (8g)
  • ¼ cup extra virgin olive oil (60ml)
  • 2 tbsp red wine vinegar (30ml)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp dried oregano (1g)
  • salt to taste
  • black pepper to taste

Instructions:

  1. Dice the cucumber, tomatoes, and bell pepper into uniform, chunky pieces. Roughly chop the red onion into chunky pieces and place all vegetables into a large mixing bowl.
  2. In a small jar or bowl, combine the olive oil, red wine vinegar, lemon juice, and dried oregano. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened.
  3. Pour the dressing over the vegetables and toss gently to coat. Fold in the Kalamata olives and chopped parsley.
  4. Nestle the feta cubes on top or place one large slab of feta across the center. Season with salt and black pepper to taste.