Greek Tomato Cucumber Salad Recipe

Ingredients

Dill & Garlic Dressing:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons sugar
• 1 clove garlic, minced
• 1 tablespoon fresh dill, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
Salad:
• 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
• 1 pound cucumbers (approximately 2 large or 4 small), diced
• 1/2 cup Kalamata olives, drained, pitted, & chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh dill, for garnish

Directions

For the dressing:
1. In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
For the salad:
2. In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated.
3. Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. Drain off any excess dressing and garnish with dill, if desired.