INGREDIENTS
1/4
cup olive oil
2
tablespoons red wine vinegar
1 tbsp
lemon juice
1/2
teaspoon dried oregano
1/4
teaspoon kosher salt
1/8
teaspoon ground black pepper
6
Persian cucumbers, halved and sliced
1 pint
grape tomatoes, halved
4 oz
Bulgarian feta, crumbled in large chunks
1/2 cup
Kalamata olives, halved and pitted