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  • Michelle Schwartz

Easy Cucumber Tomato Feta Salad

2 cucumbers, halved lengthwise, seeded and sliced 1/4" thick

1/2 pint grape tomato medley, halved

1/2 cup crumbled Feta cheese

1/3 cup Kalamata olives, pitted and halved

1 clove fresh garlic, minced

1/8 cup fresh lemon juice, strained

1/4 cup olive oil

In a small bowl, combine the garlic, oregano, salt, black pepper and lemon juice. While whisking, slowly pour the olive oil in a steady stream. Cover and store in the fridge until ready to use.

In a medium bowl, combine the sliced cucumbers, tomato halves, Feta, and olives. Toss a few times and drizzle with the dressing when ready to serve.

This is a great way to use some of those garden veggies!

To make this even better: grill the cucumbers a few minutes before slicing them and pouring the dressing over them.

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