Hey, Lighten Up Greek Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1/2 medium purple onion, chopped
• 1 lemon, juiced (optional)
• 2 cucumbers, half peel, seeded, and chopped into 1/2 inch cubes
• 1 pint grape tomatoes, half if they are small and quartered if large
• 1 green pepper, chopped, same size as cucumbers
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons dried oregano
• salt and pepper, to taste
• 2 ounces feta cheese, crumble
• 1/4 cup kalamata olive (optional)

Recipe

• 1 optional step: chop onion first, put in a small bowl; squeeze the juice of a lemon over; toss to coat onion with lemon juice. set aside. toss occasionally to make sure lemon juice is coating the onion; this cuts the zing off the taste of the onion.
• 2 once all ingredients are chopped and ready, drain the lemon juice from the onion, toss the juice.
• 3 in a clear shallow glass bowl, layer cucumbers, grape tomatoes, green pepper, and drained onion.
• 4 refrigerate if not serving right away.
• 5 in a small bowl with a tight lid, combine olive oil, 1-1/2 tablespoons lemon juice, red wine vinegar, oregano, salt and pepper. put lid on tight. hold lid onto container and shake well to mix.
• 6 poor dressing over salad; top with feta cheese and or olives; toss and serve.