Ingredients
4 large tomatoes, seeded and chopped
2 large cucumbers
1 large red onion, chopped
16 oz. pitted kalamata olives
8 oz. crumbled feta
1/2 cup olive oil
1/4 balsamic vinegar
2 tsp. dried oregeno
salt and pepper to taste
Preparation
Cucumber preperation: Peel cucumbers and then slice in half. Using a melon baller, scrape out all the seeds. Slice into 1/2 inch cresent shapes.
Combine cucumbers in a large bowl with tomatoes, onions, olives and feta. In a seperate container, whisk together olive oil, balsamic vinegar, oregeno. Add salt and pepper to your liking. Pour dressing over vegetables and toss. Chill before serving. Can be made up to one day ahead.
