Lunch

GREEK SALAD

Greek salad is a vibrant, refreshing experience that captures the warmth and simplicity of Mediterranean summers. Each bite offers a satisfying crunch of cool cucumber and juicy tomato, balanced with the briny richness of olives and creamy, slightly tangy feta. Drizzled with golden olive oil and kissed with a hint of lemon and oregano, it feels light yet deeply satisfying, like a taste of sunshine and sea breezes

Ingredients

2 cups diced cucumbers
2 cups diced tomatoes
1/2 red onion, thinly sliced
1 cup Kalamata olives
1 cup diced feta cheese
1 green bell pepper, thinly sliced
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

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Directions

In a large bowl, combine the cucumbers, tomatoes, red onion, Kalamata olives, feta cheese, and green bell pepper.
Drizzle the olive oil and red wine vinegar (or lemon juice) over the salad.
Sprinkle the dried oregano, and season with salt and pepper to taste.
Toss the salad gently to combine, making sure the ingredients are evenly coated.
Serve immediately, or let it sit for 10-15 minutes for the flavors to blend. Enjoy!