Tomato, Cucumber, and Feta Salad

This is a simplified Greek salad. You could even remove the feta for a more basic, even healthier side. But I love feta-I'd have a hard time without it! When I made this, I threw together the ingredients without exactly measuring. So I'm not sure if I used the full amount of vinaigrette or not. I don't think you'll need all of it. I've found that most recipes call for too much dressing. I usually start with about half, taste, and then decide where to go from there. A salad that's drowning in dressing kinda defeats the the purpose entirely. I served this with Marinated Greek Chicken Skewers and warm Fresh Whole Wheat Pitas. It was a memorable meal.

INGREDIENTS
pint of grape or cherry tomatoes, halved or quartered
1 cucumber, halved lengthwise, seeded, and diced
1/2 medium red onion, diced
1/2 cup feta, crumbled
2 tsp. dried oregano
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/2 tsp. freshly ground black pepper (to taste)
1/2 tsp. sea salt (to taste)

DIRECTIONS
1. In a medium bowl, combine cucumbers, tomatoes, onion, feta, and oregano.

2. In a small bowl, whisk together olive oil, vinegar, and salt and pepper to taste.

3. Drizzle dressing over salad (you might not need the full amount of the dressing- just use enough to coat). Toss salad to coat evenly with dressing. Taste and adjust seasonings. Refrigerate until ready to serve.

Serves 4.

(Adapted from Local Kitchen)