Greek Summer Salad

• 4 Mini cucumbers
• 12 Grape tomatoes
• 1/8 Medium red onion Sliced
• 12 Kalamata olives, pitted
• 2 oz. Fat free Feta cheese crumbles
• 2 Mini peppers
• 1 Lemon, juiced
• 1 1/2 tbsp. Red wine vinegar
• 1 tsp. Dried dill
• Salt and pepper to taste

1. Finely chop all the veggies and combine in a storage bowl.
2. Mix the lemon juice, vinegar, dill and salt/pepper and pour over the vegetables.
3. OPTIONAL: You can add a drizzle of oil if you like - about 2 tbsp. Don’t forget to track it!
4. Top with the feta.
5. Allow to marinate at least 30 minutes in the refrigerator before serving.

Enjoy!

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