1 cucumber, peeled, seeded, and diced
1 large ripe tomato, diced
1 red bell pepper, diced
1 scallion, finely sliced or minced
2 tbsp. fresh chopped parsley
2 tbsp. extra virgin olive oil (EVOO)
juice of 1/2 lemon (or more to taste)
1 garlic clove, pressed
1/4 tsp. dried oregano, crumbled
8 black Kalamata olives, whole or pitted and sliced
salt and pepper, to taste
romaine lettuce leaves, (for serving)
crumbled feta cheese (optional, for serving)

Combine cucumber, tomato, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl. Add salt and pepper. Toss well.

Can serve immediately, is better if it sits for 30 minutes. Mound the salad on lettuce leaves and top with feta, if using.

Submitted by: Judy Brannock