1poundcherry or grape tomatoescut in half (OR about 3 large tomatoes, seeded & chopped)
1poundcucumbers (approximately 2 large or 4 small)peeled & diced
½cupKalamata olivesdrained, pitted, & chopped
½cupfeta cheesecrumbled
2tablespoonsfresh dillchopped (for garnish)
Instructions
For the Dressing:
In a medium bowl, whisk together the olive oil, vinegar, sugar, garlic, fresh minced dill, oregano, garlic powder, salt, and pepper until thoroughly blended. Alternatively, you may measure the ingredients into a jar, tighten the lid, and shake until incorporated, or blend together in a blender or mini food processor.
For the Salad:
In a large bowl, combine the tomatoes, cucumbers, olives, and feta. Whisk or shake the dressing and pour over the top. Toss together until all of the ingredients are evenly coated.
Cover the salad and refrigerate for at least 4 hours, removing from the refrigerator 30 minutes before serving. Stir well, garnish with dill, and serve with a slotted spoon to drain off any excess dressing.
Video
Notes
You can make the dressing by whisking it in a bowl, shaking it in a jar, or pureeing it in a blender or mini food processor.
Add extra fresh dill if you like.
I prefer peeling my cucumbers, since I find the skin to be slightly bitter. But feel free to leave the skin on if that's your preference.
I prefer using small tomatoes in this recipe -- such as cherry or grape tomatoes -- since they're less "seed-y." But again, any tomatoes will work.