INGREDIENTS
2
vine-ripened tomatoes (cut in large wedges)
1
English cucumber (sliced in large chunks)
1
red onion slices (in large chunks)
8 oz
block feta (cut in cubes)
24
pitted kalamata olives
1
lemon juiced
2 tbsp
olive oil
2 tbsp
minced fresh dill (or 1 tablespoon fresh oregano)
salt and pepper