Greek Salad

meatless monday Jun 03, 2019

Salty with a briny tang- crisp yet pungent- and a sweetly acidic burst! Add in a garlicky cream and mop it all up with pita. Oh! Those Greeks!!!

2-3 cups cherry tomatoes

2-3 cups cucumber (bite sized chunks)

1 cup feta (bite sized chunks)

1 cup kalamata olives

½ cup red onion (bite sized chunks)

1/3 cup loosely packed fresh oregano

1/3 cup Olive Oil

1/3 cup vinegar (balsamic or red wine)

Fresh cracked black pepper to taste

Toss all together in an enormous bowl to mix thoroughly. Season with pepper and enjoy!

1 cup Greek Yogurt

1 mini cucumber (grated and squeezed dry-ish)

3 tablespoon minced garlic

¼ cup dill (minced)

½ teaspoon Himalayan sea salt

Mix gently. Serve with lightly toasted pita.

XOXO Vicky