¼ olive oil
1 T. apple cider vinegar
2 T. Dried oregano
Salt pepper to taste
2 English cucumbers
1 C. grape tomatoes
2 lg. Green peppers
¼ C. thinly sliced red onion
10 pitted and black olives cut in half
In a large bowl add: oil, vinegar, oregano, salt and pepper. Whisk.
Cut vegetables into bite sized chunks.
Add vegetable chunks and stir to coat with dressing.
Add black olives and feta on top.
Store in refrigerator.
Eat about 2 C. per day.