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Prepare the vegetables: Dice the English cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Halve the pitted Kalamata olives. Chop the fresh dill and parsley.

Combine salad ingredients: In a large mixing bowl, add the prepared cucumbers, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, chopped fresh dill, and chopped fresh parsley.

Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, salt, and freshly ground black pepper until well combined.

Dress and serve: Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss to ensure all ingredients are evenly coated. Serve immediately for best crunch, or chill for 15 minutes to allow flavors to meld.


Prepare the vegetables: Dice the English cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Halve the pitted Kalamata olives. Chop the fresh dill and parsley.

Combine salad ingredients: In a large mixing bowl, add the prepared cucumbers, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, chopped fresh dill, and chopped fresh parsley.

Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, salt, and freshly ground black pepper until well combined.

Dress and serve: Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss to ensure all ingredients are evenly coated. Serve immediately for best crunch, or chill for 15 minutes to allow flavors to meld.
