RECIPE: Greek Salad

Feta, a briney white cheese from Greece, is usually made from a mixture of goat and sheep's milk. The tangy flavour of the cheese lends well to both uncooked and cooked preparations and is uniquely wonderful in dessert.
Tomatoes and cucumbers are two things you're guaranteed to find every single time you head to the market. Their beauty shines bright in a light and refreshing Greek salad. Briney olives emphasise the beauty of feta's saltiness while mint permeates the entire dish with minty, floral notes.  
Some people can barely cut onions without crying far less for eating it. If you're one of those who find raw red onion too pungent, soak your thin slices in a bowl of ice water for at least 10 minutes. This will tame its bite and surprisingly, won't leave you with smelly breath. Ensure you add it to your salad though, it's sharp bite makes this dish all the more interesting to eat.
For a more filling meal, scoop up with a whole-wheat pita, or serve with hummus.
Yields: 4 servingss 
Total Time: 10 minutes 
*no cooking required!*
For the dressing
6 tablespoons olive oil 
1 ½ tablespoons fresh lemon juice 
1 tablespoon red wine vinegar 
1 ½ teaspoon minced garlic (1 large clove) 
1 ½ tablespoons finely minced fresh parsley 
1 teaspoon dried oregano 
3/4 teaspoon honey 
Salt, to taste
For the salad
3 cucumbers, thinly sliced and halved
3 medium tomatoes, sliced or 2/3 cup baby tomatoes, halved
Half red onion, thinly sliced
1/2 cup pitted kalamata olives
1/2 cup feta, crumbled
1 fresh mint sprig
Add all the dressing ingredients to a small mixing bowl and mix. Season with salt to taste and store in refrigerator until you're ready to use it.
Add cucumber, tomatoes, onion, olives, feta and mint to a serving plate or large bowl.
A few minutes before serving, drizzle the dressing over top and gently toss to evenly coat. 
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