½cupgreek salad dressing - see our homemade version in recipe notes or use store bought
Instructions
Wash and prep the ingredients: Slice the cucumbers into rounds, then into quarters. Chop the tomatoes and remove seeds. Chop the red onion. Drain the canned black olives.
Add the chopped tomatoes, cucumbers, red onion, and black olives to a large serving bowl. Gently mix them together.
Drizzle the greek salad dressing overtop along with the crumbled feta cheese. Gently mix together. Cover and place in the fridge for 1-2 hours to allow veggies to absorb the dressing flavor. Gently toss together one more time just before serving.
Recipe Notes:
You can store this salad in an airtight container in the fridge for up to 2-3 days before it starts to get a little too mushy. I prefer to eat it all by the second day. I find that the cucumber and tomatoes have released a lot of their water by the third day and it’s just not as good.