Ingredients

1 cucumber
1 small bell pepper
1/4 medium red onion
1/4 cup feta (preferably goat’s milk feta)
Optional: kalamata or black olives

1 tbsp olive oil
1 tbsp fresh lemon juice (I use up to 1/2 lemon juiced)
1 clove garlic, minced
1/2 tsp oregano, rubbed between hands/fingers before added
1/4 tsp salt
pinch of black pepper

Method

1. Wash all of the vegetables.
2. Chop the vegetables to preferred shapes/sizes and add to a salad bowl.
3. Cube the feta and add to the salad bowl.
4. Add remaining dressing ingredients to the salad bowl and mix to coat the salad.
5. For the best flavour, place salad in the fridge to marinate at least 20 minutes before eating. However, it can be enjoyed right away.

Notes:

1. I prefer cucumbers to be deseeded so that there isn’t added water or tannic flavour in the salad/salad dressing. English cucumbers can be left with the skin on, but field cucumbers are much better with the waxy skin removed.
2. Goat’s milk is a lot easier for the body to digest as it has virtually no lactose in it. I have also been told that Greek feta is traditionally made with goat’s milk, so this can contribute to a more authentic flavour.
3. You may use a zester to grate the garlic or use a garlic press to mince your garlic. This works just as well as a knife – even better if you don’t have great knife skills!
4. You may eat the salad right away, but leaving it in the fridge for 20 minutes to an hour allows the flavours to develop, giving you a much tastier product. The salad also keeps very well in the fridge, so you can still enjoy it up to 2 days after prepping without it being too soggy – there may just be extra liquid that you can either enjoy or discard.
5. The dressing recipe can also be used as a marinade or added to rice for more flavour!