Greek Salad

Ingredients

• 2 English cucumbers cut into thick half moons
• 4 ripe tomatoes cut into wedges
• 1 red onion sliced thin
• 1 cup kalamata olives
• 8 oz feta in slabs, not crumbled
• 1 teaspoon dried oregano

Preparation

1. Combine the cucumber, tomato, onion and olives in a bowl and season with a pinch of salt.
2. Lay the feta on top, sprinkle with oregano and dress with Farmor's Zesty Lemon Vinaigrette. Let it sit 10 minutes so the tomatoes release their juice.