This is my favorite salad when summer produce is abundant but can be made all year long. Serve it along with seared chicken or fish for lunch or dinner, or eat it alone for a refreshing snack.
Ingredients
1 medium
cucumbers
sliced
1 cups
cherry tomatoes
halved
½ cups
kalamata olives
⅓ cups
feta cheese
¼ cups
red onions
juienned
2 teaspoons
red wine vinegar
1 teaspoons
minced
fresh oregano
1 teaspoons
sea salt
2 tablespoons
extra virgin olive oil
