Hey, Lighten up Greek Salad

• 12 medium purple onion, chopped
• 1 lemon, juiced (optional)
• 2 cucumbers, half peel, seeded, and chopped into 1/2 inch cubes
• 1 pint grape tomatoes, half if they are small and quartered if large
• 1 green pepper, chopped, same size as cucumbers
• 2 tablespoons extra virgin olive oil
• 1 12 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 12 teaspoons dried oregano
• salt and pepper, to taste
• 2 ounces feta cheese, crumble
• 14 cup kalamata olive (optional)

1. Optional step: Chop onion first, put in a small bowl; squeeze the juice of a lemon over; toss to coat onion with lemon juice.
2. Set aside.
3. Toss occasionally to make sure lemon juice is coating the onion; this cuts the zing off the taste of the onion.
4. Once all ingredients are chopped and ready, drain the lemon juice from the onion, toss the juice.
5. In a clear shallow glass bowl, layer cucumbers, grape tomatoes, green pepper, and drained onion.
6. Refrigerate if not serving right away.
7. In a small bowl with a tight lid, combine olive oil, 1-1/2 tablespoons lemon juice, red wine vinegar, oregano, salt and pepper.
8. Put lid on tight.
9. Hold lid onto container and shake well to mix.
10. Poor dressing over salad; top with feta cheese and or olives; toss and serve.

purple onion, lemon, cucumbers, grape tomatoes, green pepper, extra virgin olive oil, lemon juice, red wine vinegar, oregano, salt, feta cheese, olive

Taken from www.food.com/recipe/hey-lighten-up-greek-salad-463577 (may not work)