Ingredients: 1 small red onion, sliced thin Kosher salt ¼ cup red wine vinegar Grated zest and juice of 1 lemon 1 teaspoon honey 1 teaspoon dried oregano Freshly ground pepper ¼ cup extra-virgin olive oil, plus more for drizzling 12 to 14 small vine ripened tomatoes, quartered 1 cup pitted kalamata olives ½ cucumbers quartered and sliced 4 ounce block Greek feta cheese
Directions: Step 1: In a large bowl whisk the vinegar, lemon zest and juice, honey, dried oregano, ½ teaspoon salt and ¼ teaspoon pepper. Whisk in the oil bin a slow steady stream until emulsified. Add the tomatoes and olives and toss. Step 2: Peel and slice the cucumber about ½ inch thick. Add the cucumbers and red onion to the bowl and toss. Step 3: Divide between 4 plates, cut feta cheese in quarters and place on top of each plate. Drizzle with olive oil and season with salt and pepper.
