Greek Salad



1 pint cherry tomatoes

1 large cucumber

1/2 lb. feta cheese

1/4 cup extra virgin olive oil

1 Tbsp. dried oregano

  1. Remove stems from the tomatoes, rinse, then drain well. Cut the tomatoes in half and place in a serving bowl.
  2. Peel the cucumber; quarter lengthwise. With the tip of a spoon, scrape out the seeds. Cut the cucumber crosswise into 1/2 inch slices. Add the cucumber to the tomatoes in the serving bowl.
  3. Crumble the feta cheese over the vegetables. Pour on the olive oil. Sprinkle with oregano. Toss until well mixed.
  4. If desired, add chopped kalamata olives and red onion.
1 Serving: calories 110 total fat 10 g cholesterol 5 mg sodium 45 mg

Serves 6