Greek Salad Recipe

Ingredients

• 1 pint cherry tomatoes, halved
• 2-3 cucumbers, preferably English or Kirby, quartered and diced
• 1/3 cup Bulgarian or Greek feta, stored in brine, then crumbled with a fork
• ½ red onion, thinly sliced
• 4-5 Kalamata olives, pitted and sliced
• 1 sprig fresh mint, leaves removed and cut into a chiffonade (optional)
• 1/8 teaspoon dried oregano
• 1 clove garlic, smashed with a chef’s knife or pushed through a garlic press
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice
• 2 ½ tablespoons extra-virgin olive oil

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