Greek Salad

Juice of half a lemon
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
Coarse salt and ground black pepper, to taste
2 large cucumbers, peeled, seeded and chopped into 1/2-inch cubes
2 large tomatoes, sliced and chopped into 1/2-inch chunks
Half medium red onion, peeled, trimmed, thinly sliced lengthwise
1/3 cup pitted Kalamata olives
1 tablespoon coarsely chopped flat-leaf parsley
1 (5-ounce) chunk feta cheese, finely chopped
Fleur de sel or other coarse sea salt, to taste

To prepare dressing, in a medium bowl, whisk together the lemon juice, vinegar, olive oil and oregano. Season to taste with the salt and pepper. Set aside.

To assemble salad, in a large bowl, gently combine the cucumbers, tomatoes, onion, olives and parsley. Add dressing, and stir gently until well-coated.

Sprinkle the feta cheese over salad, then stir carefully just to incorporate. Check seasoning and finish with a pinch of fleur de sel and black pepper.

Makes 4 starter side-dish servings.


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