Greek Salad

I love Greek salad, I think I could eat it every meal of the day. The longer it sits the better it tastes, the only problem with that is that I'm impatient and don't like to wait so it's usually gobbled up pretty quick. I personally don't like kalamata olives (or any black olives for that matter) so I don't add them to the salad. I also don't add any lettuce. For this salad I used red pepper and it tasted great, usually I use green peppers but I used them the other night in the spaghetti sauce. The dressing is simple to make and tastes great. I highly recommend this salad!

Ingredients

• 1 English cucumber, diced
• 2 tomatoes, diced
• 1 bell pepper, chopped
• 1/2 red onion, chopped
• feta cheese, crumbled (I use cows milk feta but whatever kind you prefer use)
• 4 tablespoons lemon juice (I use fresh lemon juice)
• 4 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon minced garlic
• 1/2 cup olive oil

Combine cucumber, tomatoes, peppers and onion in a large bowl.

Put dressing ingredients in a mason jar with a lid or a gravy shaker (a bowl and a whisk would work too!). Shake until combined.

Pour dressing over vegetables. Top with feta cheese. Toss lightly to combine. Cover and refrigerate at least 2 hours (if you can wait that long!). Enjoy.