Tomato Cucumber Salad with Olives and Feta

• Vegetarian
• Gluten free

• Produce

  • 1 lb Cucumbers
  • 3 tbsp Dill, Fresh
  • 1 clove Garlic
  • 1/2 tsp Garlic powder
  • 1 tsp Oregano, dried
  • 1 lb Tomatoes

• Condiments

  • 1/2 cup Kalamata olives, pitted, & chopped

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Salt
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1/4 cup Red wine vinegar

• Dairy

  • 1/2 cup Feta cheese

Found on fivehearthome.com

Description

Directions

• In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
• In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated.
• Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. Drain off any excess dressing and garnish with dill, if desired.