Chopped Cucumber and Tomato Salad with Feta and Red Wine Vinaigrette

What you need

• 1 large cucumber, cut into 1 cm (1/2 in) dice
• 250 g (9 oz) cherry tomatoes, quartered
• 1 red bell pepper, seeded and diced
• 1/2 red onion, finely diced
• 80 g (3 oz) Kalamata olives, pitted and halved
• 100 g (3.5 oz) feta, crumbled
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 4 tbsp olive oil, extra virgin
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 clove garlic, minced
• 1 tsp salt, divided
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the cucumber and tomatoes in a colander and sprinkle with half of the salt. Leave over a bowl for 10 min to draw out the water.

2. 2

   Dice the pepper and onion. Chop the parsley and mint.

3. 3

   Whisk the olive oil, vinegar, oregano, garlic, the remaining salt and a pinch of black pepper in a large bowl.

4. 4

   Shake the colander to drain the cucumber and tomatoes, then add them to the bowl.

5. 5

   Add the pepper, onion, olives, parsley and mint. Toss until everything is coated.

6. 6

   Fold in the feta and serve right away, or chill for up to 30 min.

Imported from mindfuleatingdietitian.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.