Ingredients
- 4 medium ripe tomatoes, cut into wedges
- 1 large cucumber, peeled and sliced into half-moons
- 1 small red onion, thinly sliced
- ½ cup Kalamata olives
- 6 oz (170g) block of feta cheese (preferably in brine)
- 2–3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar (optional, for extra tang)
- 2 tsp Simply Greek™ Greek Salad Spice
by simplygreekfoods
Dining and Cooking