Ingredients:

  • 2 large cucumbers, peeled or unpeeled, seeded and diced (approximately 400g)
  • 4 medium ripe tomatoes, diced (approximately 500g)
  • 1 small red onion, thinly sliced (approximately 80g)
  • ½ cup Kalamata olives, pitted and halved (approximately 75g)
  • 4 ounces (115g) Feta cheese, crumbled or cubed
  • Optional: 1 green bell pepper, seeded and diced (approximately 150g)
  • ¼ cup extra virgin olive oil (approximately 60ml)
  • 2 tablespoons fresh lemon juice (approximately 30ml)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Instructions:

  1. Dice the cucumbers and tomatoes. Thinly slice the red onion. Dice the optional green pepper, if using.
  2. In a large bowl, combine the diced cucumbers, tomatoes, sliced red onion, Kalamata olives, green pepper (if using), and crumbled/cubed feta cheese.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  4. Pour the dressing over the salad and gently toss to combine.
  5. For enhanced flavour, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavours to meld.
  6. Serve immediately or chilled.