Hey, Lighten up Greek Salad

Nado2003's Note:

I love Greek Salads but at restaurants they are TOO greasy. I read a bunch of recipes for Greek salad and made one up to my taste. Keeping it here because I keep all my recipes here.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1/2 medium purple onion, chopped
• 1 lemon, juiced (optional)
• 2 cucumbers, half peel, seeded, and chopped into 1/2 inch cubes
• 1 pint grape tomatoes, half if they are small and quartered if large
• 1 green pepper, chopped, same size as cucumbers
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons dried oregano
• salt and pepper, to taste
• 2 ounces feta cheese, crumble
• 1/4 cup kalamata olive (optional)

Directions:

1. Optional step: Chop onion first, put in a small bowl; squeeze the juice of a lemon over; toss to coat onion with lemon juice. Set aside. Toss occasionally to make sure lemon juice is coating the onion; this cuts the zing off the taste of the onion.
2. Once all ingredients are chopped and ready, drain the lemon juice from the onion, toss the juice.
3. In a clear shallow glass bowl, layer cucumbers, grape tomatoes, green pepper, and drained onion.
4. Refrigerate if not serving right away.
5. In a small bowl with a tight lid, combine olive oil, 1-1/2 tablespoons lemon juice, red wine vinegar, oregano, salt and pepper. Put lid on tight. Hold lid onto container and shake well to mix.
6. Poor dressing over salad; top with feta cheese and or olives; toss and serve.