INGREDIENTS
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Salad:
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2 pints cherry tomatoes, halved & quartered
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2 medium cucumbers, peeled, seeded, and sliced
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1/2 c. kalamata or black olives
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4 oz. feta cheese, crumbled
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3 T. fresh parsley, chopped
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3 T. sweet onion, finely chopped
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Dressing:
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2 garlic cloves, finely minced
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1/2 t. dried oregano
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1 T. red wine vinegar
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2 T. olive oil
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salt & pepper, to taste