| 12 | 10 | 314 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 1 cucumber(s) | Cucumber |
| 1 medium pepper(s) | Red bell pepper |
| 1 medium pepper(s) | Yellow bell pepper |
| 2 cup | Grape tomatoes (1 pint) |
| 1/4 small | Red onion |
| 1 cup, crumbled | Feta cheese, low fat (omit to make recipe dairy free) |
| 1 cup | Kalamata olives |
| 2 clove(s) | Garlic |
| 1 tsp | Oregano, dried |
| 1/4 cup | Red wine vinegar |
| 1/4 cup | Extra virgin olive oil |
| 1/2 tsp | Dijon mustard |
1. Core cucumbers and cut into 1/4 inch pieces, roughly chop peppers and halve tomatoes.
2. For the vinaigrette, combine oil, vinegar, dijon, garlic(smashed) into jar and shake vigorously. Season with S&P.
3. Combine all veggies, olives and feta and add dressing. Lightly toss. (for best taste, set aside for 30 mins).
4. Serve at room temp!
Serve - with Greek Chicken and Tzatziki
| Milk Alternative | 0.8 |
| Vegetables | 3.7 |
