8 ounces (1 pint) cherry tomatoes, halved or quartered
1 medium seedless cucumber, sliced and quartered
1/4 red onion, diced or very thinly sliced
1 teaspoon finely chopped fresh oregano
2 tablespoons Two Rivers Olive Oil
1 tablespoon Two Rivers Sherry Reserva Wine Vinegar
salt and freshly ground black pepper, to taste
2 ounces (1/4 cup) feta cheese, crumbled
Combine cherry tomatoes, cucumber, red onion, and oregano in a serving bowl. Pour over olive oil and red wine vinegar, gently toss to coat and evenly distribute ingredients. Season to taste with salt and pepper; sprinkle with feta cheese.
Refrigerate until ready to serve. Salad will keep for up to 2 days, though it does tend to get waterier the longer it sits.
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