Easy + Fresh Greek Salad

• 2 English cucumbers diced, skins left on
• 6 Roma tomatoes diced
• 2 green peppers diced
• 1/4 red onion thinly sliced or green onion, optional
• 1/2 cup feta cheese crumbled
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon oregano powdered
• salt
• black olives whole, or Kalamata olives

1. Dice veggies on the large size so they're all roughly the same (about the size of a large olive). Add all the diced veggies to a big bowl and toss gently.
2. Drizzle olive oil over the top of the veggies. The measurements are approximate, because veggies come in different sizes, but it's about 1-2 Tbsp. You don't want so much that it pools in the bottom of the bowl. Just enough to lightly dress all the ingredients and allow the spices to stick to the veggies.
3. Sprinkle with salt, pepper and oregano and toss well. Taste and adjust seasonings as needed. While you want to taste the oregano, it has a strong flavor, so don't over-season.
4. Add the crumbled feta and olives and toss again.
5. Serve immediately. (While leftovers will still taste good, they'll be slightly soggy.)

cucumbers, tomatoes, green peppers, red onion, feta cheese, extravirgin olive oil, oregano powdered, salt, black olives

Taken from www.yummly.com/recipe/Easy-_-Fresh-Greek-Salad-1621558 (may not work)