A Twist on Greek Cucumber, Tomato, and Feta Salad
Ingredients:
- 2 medium cucumbers, diced
- 3 medium tomatoes, chopped
- 1 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions:
1. In a large bowl, combine the diced cucumbers, chopped tomatoes, crumbled feta cheese, thinly sliced red onion, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad and gently toss to combine all ingredients.
4. Sprinkle the chopped fresh parsley on top for garnish.
5. Serve immediately or let it chill in the refrigerator for 15-30 minutes for the flavors to meld.
This variation maintains the essence of the original Greek salad while introducing a hint of red onion and Kalamata olives for added depth.