Yield 4 servings
1 pint cherry tomatoes, halved
1 english cucumber, quartered and diced
1 orange bell pepper, diced into 1 in cubes
4oz castelvetrano olives, halved
1/2 red onion, thinly sliced
8oz block feta cheese, diced into 1 in cubes
1 avocado, diced
2 tbs red wine vinegar
juice from 1 lemon
1/4 cup olive oil
1 tbs chopped mint
1 tbs chopped parsley
1 tsp chopped oregano
himalayan salt and pepper, to taste
In a large bowl toss together the tomatoes, cucumber, bell pepper, olives, and red onion. Add the feta and avocado to the salad and gently toss.
In a small bowl, add the vinegar, lemon juice, fresh herbs (or dried if you don’t have fresh) and season with salt/pepper. Slowly pour in the olive oil, whisking to combine. Taste and adjust seasoning as needed.
Drizzle the dressing over the salad and gently toss together. Enjoy on its own or with any grain, protein or salad green!