Chunky Greek Salad

• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh lemon juice
• 3/4 tsp. salt
• 1/2 tsp. coarsely ground pepper
• 1 pt. grape tomatoes, each cut in half
• 6 cucumbers, unpeeled and cut into 1 inch by 1/2 inch chunks
• 1 large red pepper, cut into 1 inch pieces
• 1 green onion, thinly sliced
• 1/2 c. olives, pitted and coarsely chopped
• 1/4 c. loosely packed fresh mint leaves, chopped
• 3/4 c. (3 oz.) crumbled feta cheese, optional

1. In large serving bowl, with fork, combine oil, lemon juice, salt and black pepper.
2. Add tomatoes, cucumbers, red pepper, green onion, olives, and mint. Toss until evenly mixed.
3. If not serving right away, cover and refrigerate up to 6 hours.
4. Sprinkle with feta to serve if you like.
5. Toss before serving.

extra virgin olive oil, lemon juice, salt, ground pepper, grape tomatoes, cucumbers, red pepper, green onion, olives, mint, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66223 (may not work)