a balanced plate with room for dessert

Greek Salad

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A quick, delicious way to use up your summer vegetables! Our garden is finally starting to produce some awesome tomatoes (heirloom, cherry, and grape) and I couldn’t be more excited.

Greek Salad

3 large tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1 tablespoon olive oil
3 teaspoons lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons dried oregano
salt and freshly ground pepper, to taste
1 cup feta cheese, crumbled

  1. Combine all ingredients in a medium size bowl. Mix to distribute ingredients evenly. Refrigerate for 1 hour before serving.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

One thought on “Greek Salad

  1. Pingback: Souvlaki « Dough See Dough

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