Greek Salad

I just love this salad, especially this time of year when the tomatoes and cucumbers are so fresh from local growers. This salad usually calls for peppers to be added as well, but no one in my family particularly cares for them, so I leave the skins on the cucumbers for that beautiful contrasting color. Speaking of color, not only is it gorgeous, this entire salad only took me about 10 minutes to make...BONUS!

Greek Salad
2 Large Cucumbers, skins washed
4 Plum Tomatoes
1/2 Red Onion, thinly sliced
5 oz. Kalamata Olives
2 oz. Feta Cheese, crumbled
Prepared Dressing 

Directions:
1. Slice the cucumbers about 1/4" thick and add to a bowl. 
2. Next, cut the tomatoes into wedges (approximately 6 slices per tomato) and add them to the cucumbers.
3. Add the onions, olives, cheese and prepared dressing and mix well. Serves 8-10. 

Dressing:
3 tbsp. Red Wine Vinegar
3 tbsp. Extra Virgin Olive Oil
1/2 tsp. Dried Oregano
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients in a bowl and whisk until blended. 

Enjoy!