Sometimes just cutting your vegetables in a new way can bring new life to a traditional dish. In this recipe you’ll have the recognition of a refreshing Greek dressing with different textures and crunches to satisfy the senses.
In addition, with the variety in this salad, each vegetable will bring a different gut healing prebiotic to the table!
Ingredients:
¼ olive oil
1 T. apple cider vinegar
2 T. dried oregano
salt pepper to taste
2 English cucumbers
1 C. grape tomatoes (or the best looking tomatoes of the day)
2 lg. green peppers
¼ C. thinly sliced red onion
10 pitted and black olives cut in half
feta cheese to taste (optional)
Recipe:
- In a large bowl add: oil, vinegar, oregano, salt and pepper and whisk
- Cut vegetables into bite sized chunks
- Add vegetable chunks and stir to coat with dressing
- Add black olives and feta on top
- Stores well in the refrigerator for 3-4 days
