INGREDIENTS:
2 oz roma tomatoes, seeded, diced
2 oz cucumber diced Euro cucumber
2 oz red bell pepper diced
1 oz pitted kalamata olives or brine-cured black olives, halved
2 oz red onion diced
2 oz crumbled feta cheese
1 tbsp Italian parsley (pick leaves only)For vinaigrette:
1 oz extra-virgin olive oil
1 tsp oregano dried
1 oz red wine vinegar
¼ tsp salt
PREPARATION:
In a mixing bowl toss tomato, cucumber, bell pepper, olive, onion and parsley together.
Using a tablespoon stir olive oil, oregano, red wine vinegar, salt together in a small mixing bowl.
Combine vinaigrette and vegetables together and toss well to incorporate ingredients together.
Serve salad in a mason jar and garnish with crumbled feta cheese.
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