Greek Salad

• 6 Persian cucumbers or 1 English cucumber, sliced lengthwise, then cut in half-moons
• 4 Roma tomatoes, cut into large bite-size pieces
• 1/4 red onion, sliced thinly
• 3 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped mint leaves
• 3 ounces French feta cheese*, crumbled
• 1/2 cup pitted kalamata olives
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine all ingredients in a large serving bowl and toss gently.
2. *The chefs prefer French feta, which is milder and creamier than Greek, but any good-quality feta cheese will work.
3. Note: Nutritional analysis is per serving.

cucumbers, tomatoes, red onion, flatleaf, mint leaves, feta cheese, olives, extravirgin olive oil, redwine vinegar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/greek-salad-1 (may not work)