By Irene Hayton

This recipe is from Eating Alive II. 

Dressing:

• ¼ cup (50 ml) extra virgin olive oil
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) apple cider vinegar or red wine vinegar
• 1 garlic clove, minced
• ½ teaspoon (2 ml) oregano
• ¼ teaspoon (1 ml) sea salt
• 2 large or 3 medium tomatoes
• 1 cucumber (peeled, unless using long English cucumber)
•  2 small sweet green and/or red peppers
•  half a red onion
•  ½ cup (125 ml) crumbled feta cheese
•  Calamata olives (optional)

Combine all the dressing ingredients and mix well. Cover and let stand at room temperature for at least 1 hour before serving the salad, to allow the flavours to blend.

Cut the tomatoes, cucumber, peppers, and red onion into bite-size pieces. Toss gently with the feta and olives in a large glass bowl. Allow each person to add the dressing to his/her salad; you don’t need to use a lot of dressing because the chopped vegetables create a lot of juice. Any leftover dressing can be kept for a few days. Makes 6 to 8 servings.

Variation: Omit the peppers and red onion. Add torn Romaine lettuce, chopped fresh cilantro, and chopped green onions.