Ingredients:

  • 1 large English Cucumber (approx. 1 lb / 450g)
  • 4 medium Roma Tomatoes (approx. 12 oz / 340g)
  • 1/2 small Red Onion (approx. 3 oz / 85g)
  • 1 medium Green Bell Pepper (approx. 5 oz / 140g)
  • 1/2 cup Kalamata Olives (approx. 3 oz / 85g)
  • 7 oz Greek Feta Cheese (200g)
  • 2 tbsp Fresh Parsley (5g)
  • 3 tbsp Extra Virgin Olive Oil (45ml)
  • 2 tbsp Fresh Lemon Juice (30ml)
  • 1 tsp Dried Oregano (2g)
  • 1 clove Garlic (3g)
  • 1/4 tsp Sea Salt (1.5g)
  • 1/4 tsp Black Pepper (0.5g)

Instructions:

  1. Dice the cucumber, tomatoes, and green bell peppers into 3/4 inch chunks. Place them in a large mixing bowl, sprinkle with a pinch of salt, and let sit for 5 minutes. Note: This is the salt drain step that prevents a watery salad
  2. Drain any excess liquid from the bottom of the vegetable bowl. Until the bottom is mostly dry.
  3. Thinly slice the red onion into half moons, soak them in cold water for 5 minutes to mellow the flavor, then pat dry. Note: This removes the sulfur sting of raw onion
  4. In a small mason jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Whisk until the oil and lemon are fully blended.
  5. Add the sliced red onions, pitted and halved Kalamata olives, and cubed feta cheese to the vegetable base.
  6. Pour the dressing over the salad.
  7. Toss gently with a large spoon until everything is coated but the feta stays in cubes.
  8. Garnish with chopped fresh parsley.