Ingredients:

  • 1 large English cucumber, sliced into half-moons (approx. 1 lb / 450g)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, thinly sliced into slivers
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 oz (115g) Greek feta cheese, cubed or crumbled
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the English cucumber into uniform half-moons. Halve the cherry tomatoes and sliver the red onion thinly. Place all vegetables in a large mixing bowl.
  2. Combine the olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small glass jar. Shake vigorously for 30 seconds until the dressing is emulsified and cohesive.
  3. Drizzle the dressing over the vegetables and toss gently with tongs until thinly coated.
  4. Fold in the feta cheese and Kalamata olives last to keep the cheese cubes intact.