Greek Salad

Recipe courtesy of Sarah’s Cucina Bella
serves 4

3 ripe tomatoes, seeded and diced
1 ½ cucumbers, peeled and cubed
½ cup kalamata olives, halved
½ cup crumbled feta cheese
½ cup olive oil (I used 1/4 cup)
¼ cup white wine vinegar
2 cloves garlic, minced
1 small shallot, minced (I used half of a small onion, diced)
2 tbsp chopped fresh oregano (I used about 1 tablespoon, dried)
Salt
Pepper

In a medium bowl, combine the tomatoes, cucumbers, onion, olives and feta. In a separate bowl, beat together the olive oil, vinegar, garlic, oregano, salt and pepper. Pour over the tomato mixture. Serve chilled.

Cate’s Note: I just mixed everything together, all at once, in a big bowl.

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