Greek Salad


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Yeild: 4 Servings

  • 1 C Cherry Tomatoes, cut in half
  • 1 English Cucumber, peeled and seeded, sliced
  • 1/2 Red Onion, thinly sliced
  • 1/4 C Pepperoncini’s, thinly sliced
  • 1/2 C Feta Cheese
  • 5 Springs Fresh Oregano, leaves only
  • 1 Lemon
  • Olive Oil, As Needed
  • Salt and Pepper, To taste
  1. Add cherry tomatoes, cucumber, onion, pepperoncini, and oregano in a mixing bowl. Lightly toss, sit aside in the fridge for 1 hour to marry the flavors together.
  2. Add feta to the salad.
  3. Cut the lemon in half, squeeze the juice into the bowl, add olive oil, and toss.
  4. Season with salt or pepper.

Optional: Add 1/4 cup kalamata olives, halved.

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