HANDS-ON TIME 15 minutes
TOTAL TIME 15 minutes
MAKES 8 servings

INGREDIENTS

• 1 English cucumber
• 2 sweet green peppers
• 2 large ripe tomatoes
• 1 red onion, chopped
• 1 cup Kalamata olives
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 2 tbsp chopped fresh oregano (or 2 tsp dried)
• 1/4 tsp each salt and pepper
• 170 g feta cheese, cut in 8 slices

PREPARATION

• Quarter cucumber lengthwise and cut into ¾-inch (2 cm) chunks.
• Cut green peppers into same-size pieces. Place in large bowl. (Make-ahead: Cover and refrigerate for up to 4 hours.)
• Cut tomatoes into same-size chunks. Add to bowl along with onion and olives.
• Sprinkle with oil, vinegar, oregano, salt and pepper; toss to combine.
• Top each serving with 1 slice of the feta.

NUTRITIONAL INFORMATION, PER SERVING: about 214 cal, 5 g
pro, 18 g total fat (5 g sat. fat), 11 g carb, 3 g fibre, 20 mg
chol, 808 mg sodium. % RDI: 13% calcium, 8% iron, 9%
vit A, 67% vit C, 15% folate.