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Greek Salad

March 28, 2016

This is a super quick, simple, easy recipe that allowed me to use up a cucumber I had laying around.  I’d suggest you make sure to eat it all the day you make it or the next.  There are lots of liquids and it will not keep long.

Difficulty: Easy!
Prep Time: 15 min
Cook Time: 0
Total Time: 15 min
Yield: 2-4 servings
Taste: Good


1 large cucumber, chopped
1/2 red bell pepper, chopped
1 cup (about 6 ounces) cherry or grape tomatoes, halved
1/4 cup kalamata olives
1/4 small red onion, thinly sliced
1 lemon, halved
2 to 3 ounces feta (if you can find thick slices of Bulgarian or French they are good)
2 tbs olive oil, or more to taste
Salt and freshly ground black pepper
1 sprig oregano, leaves minced


1) Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.

Source: Smitten Kitchen


From → Appetizer, Side Dish

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