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.