Easy Chopped Greek Salad

Whew, where is the summer going? It seems like just last week school got out - but here we are with just a few precious weeks of summer vacation left. We’re trying to squeeze in what fun we can with family hikes, day trips, visiting friends, - and of course enjoying some of our favorite summertime foods. One of my favorites is this Easy Chopped Greek Salad which can make a perfect dinner on a hot night or a side dish to bring to the neighborhood BBQ. | This post contains affiliate links |

Ingredients:

• 2 cucumbers
• 2 large tomatoes (or a bunch of cherry tomatoes)
• half a red onion (I love red onions and tend to put in a lot... feel free to adjust the amount of red onion to your taste)
• 4 oz canned black olives, rinsed and drained
• 1 lemon
• olive oil (California Olive Ranch Brand is my favorite)
• oregano
• salt and pepper to taste
• 1 package of feta cheese
• fresh chives for garnish

This recipe is a great way to use up tomatoes, cucumbers, and herbs from your garden too!

How-to:

1. Chop cucumbers and tomatoes into bite sized chunks (remove seeds from tomatoes if they’re too “sloppy”).

2. Dice up to half a red onion (adjust amount of onion to taste).

3. In a separate bowl, make the dressing: juice one lemon, and add a splash of olive oil. Add about a tsp of dried oregano, and salt and pepper. Whisk together and add more olive oil or herbs/spices to taste.

4. Combine veggies, black olives, and dressing in bowl and mix well.

5. Add feta cheese and chives to garnish before serving.

6. Enjoy!

I make this salad just by “winging it” each time and don’t have exact amounts for olive oil or spices - really it’s up to you and your personal taste. Just experiment and see what tastes good to you.

| Plates are "Mikasa - Italian Countryside" |