Ingredients:
- 2 cups (300g) cherry tomatoes, halved
- 1 large cucumber (about 300g), diced
- 1 red onion, thinly sliced
- 1 cup (150g) Kalamata olives, pitted and halved
- 1 bell pepper (any color), diced
- 4 ounces (115g) herbed feta cheese, crumbled
- ¼ cup (60ml) fresh parsley, chopped
- ¼ cup (60ml) olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (21g) honey
- Salt and pepper, to taste
- 1 teaspoon (5g) dried oregano
Instructions:
- Wash and chop the tomatoes, cucumber, bell pepper, and onion. Add to a large mixing bowl.
- Incorporate the Kalamata olives into the bowl with the vegetables.
- In a small bowl, whisk together olive oil, lemon juice, honey, oregano, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss to distribute.
- Sprinkle the crumbled feta and chopped parsley on top. Toss gently before serving.