Mediterranean Salad
  • 2 cucumbers, sliced
  • 1 pound tomatoes, wedged
  • 1/2 red onion, sliced thin
  • 1 yellow bell pepper, roasted and sliced
  • 1/2 cup black olives
  • 8 oz feta cheese



Combine vegetables and season with salt and pepper. Sprinkle 2/3 of feta over top.

Mix up a batch of oregano vinegarette, drizzle over salad and toss well. Sprinkle remaining feta and olives over top to garnish. Serve at room temp.




From the Full Moon Native recipe files