|@skyblue:**Recipe Name** |Cherry Tomato Cucumber Feta Salad Recipe|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |http://simplyrecipes.com/recipes/cherry_tomato_cucumber_feta_salad/|
|@skyblue:**Base** |Vegetable|@skyblue:**Course** |Side Dish|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 2 Cup(s) halved, cherry tomato
  * 1 Cup(s) peeled, seeded, chopped cucumbers
  * 1/4 Cup(s) crumbled feta cheese
  * 1 Tablespoon(s) fresh, chiffonaded mint leaves
  * 1 Teaspoon(s) fresh, chopped oregano
  * 1 Tablespoon(s) lemon juice
  * 2 Tablespoon(s) finely chopped shallot
  * 2 Tablespoon(s) olive oil
  * 1 to taste salt and pepper

**Optional Ingredients:**
  * 2 Tablespoon(s) finely chopped green onion
  * 1/2 Cup(s) chopped kalamata olives

**Directions:** \\ Gently toss the tomatoes, cucumber, feta, onions, mint, and oregano together. Dress with lemon juice, olive oil, salt and pepper to taste.

Serves 2-4.

Personal Notes:
I leave out the oregano and mint. The original recipe calls for 2T shallots or green onions. I find that about 1T of each made for a great combo flavor. For an even more greek flavor, I added 1/2 cup chopped kalamata olives, which is optional. The original recipe called for 2-3 cups of tomatoes. Based on the kalamata olive addition, I scaled back tomatoes to 2 cups to make room for the kalamata olives. Adjust as needed... 

**Nutritional Info:** \\ Unknown.