Greek Salad

Yield: 4 servings

Ingredients:

1 English cucumber, in thick slices and quarter-diced
2 cups tomatoes, in bite-sized pieces
1 large red pepper, quartered and thinly sliced (remove seeds)
1 large green pepper, quartered and thinly sliced (remove seeds)
1 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, cubed
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and pepper, to taste

Directions:

1. In a large salad bowl, combine the diced cucumber, tomatoes, peppers, red onion slices, and Kalamata olives.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
4. Mix in the cubed feta cheese gently.
5. Let the Greek salad sit for a few minutes to allow the flavors to meld together.

Serve the gluten-free Greek salad as a refreshing and light side dish or as a main course by adding grilled chicken or shrimp.