Ingredients:
- 1 Large English cucumber (300g), partially peeled and sliced into half-moons
- 2 cups cherry tomatoes (300g), halved
- 1 medium bell pepper (150g), deseeded and chopped into 1-inch squares
- 0.5 medium red onion (60g), thinly sliced into half-moons
- 2 large ripe Hass avocados, cubed into 1-inch pieces
- 200g high-quality Greek feta cheese, cubed
- 0.5 cup Kalamata olives (75g), pitted
- 0.25 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano, crushed
- 1 small clove garlic, finely minced
- 0.25 tsp sea salt
- 0.25 tsp black pepper
Instructions:
- Place thinly sliced red onions in a small bowl with the red wine vinegar. Let them sit for 5 minutes to 'flash-pickle' and mellow their sharpness.
- Whisk olive oil, lemon juice, vinegar, oregano, garlic, salt, and pepper. Shaking in a jar creates a better emulsion.
- Combine cucumbers, tomatoes, peppers, and olives in a large bowl.
- Add the cubed feta and avocado. Handle gently so they don't mash.
- Drizzle the dressing over the vegetables. Toss until every leaf and cube is shimmering.
- Serve immediately while the vegetables are at their peak crispness.