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Prepare the vegetables: Dice the English cucumber, chop the Roma tomatoes into 1-inch pieces, thinly slice the red onion, and dice the green bell pepper. Halve the pitted Kalamata olives.

Combine salad ingredients: In a large serving bowl, gently combine the diced cucumber, chopped tomatoes, sliced red onion, diced bell pepper, and halved Kalamata olives.

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

Dress the salad: Pour the prepared dressing over the vegetables in the large bowl. Add the crumbled feta cheese and finely chopped fresh dill.

Toss and serve: Gently toss all ingredients until the vegetables are evenly coated with the dressing and the feta and dill are distributed throughout. Serve immediately for best freshness, or chill for up to 30 minutes before serving.


Prepare the vegetables: Dice the English cucumber, chop the Roma tomatoes into 1-inch pieces, thinly slice the red onion, and dice the green bell pepper. Halve the pitted Kalamata olives.

Combine salad ingredients: In a large serving bowl, gently combine the diced cucumber, chopped tomatoes, sliced red onion, diced bell pepper, and halved Kalamata olives.

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

Dress the salad: Pour the prepared dressing over the vegetables in the large bowl. Add the crumbled feta cheese and finely chopped fresh dill.

Toss and serve: Gently toss all ingredients until the vegetables are evenly coated with the dressing and the feta and dill are distributed throughout. Serve immediately for best freshness, or chill for up to 30 minutes before serving.
