Ingredients:

  • 1 English cucumber, seeded and diced (approx. 300g / 10.5 oz)
  • 1 pint cherry tomatoes, halved (approx. 300g / 10.5 oz)
  • 4 oz Kalamata olives, pitted and halved (approx. 115g / 4 oz)
  • 4 oz red onion, thinly sliced (approx. 115g / 4 oz)
  • 6 oz full-fat feta cheese, crumbled (approx. 170g / 6 oz)
  • 4 oz green bell pepper, diced (approx. 115g / 4 oz)
  • 1/4 cup extra virgin olive oil (60 ml / 2 fl oz)
  • 2 tablespoons red wine vinegar (30 ml / 1 fl oz)
  • 1 tablespoon lemon juice (15 ml / 0.5 fl oz)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon sea salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)

Instructions:

  1. Chop the cucumber, tomatoes (if using), red onion and bell pepper. Halve the olives.
  2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper. If using a jar, seal and shake vigorously.
  3. In a large bowl, combine the chopped cucumber, tomatoes (if using), olives, red onion and bell pepper.
  4. Pour the vinaigrette over the salad and gently toss to coat evenly.
  5. Crumble the feta cheese over the top of the salad.
  6. Serve immediately. For best flavour, serve immediately. The salad is best when the vegetables are crisp and the feta is still nicely crumbled.