Recipe

1 cucumber, chopped
2 handfuls cherry tomatoes, chopped
1/2 bell pepper, any color, chopped
1/2 cup kalamata olives, chopped or whole
1/2 cup green onions, chopped (lightly placed in cup)
lemons juice, to taste
1-2 tbsp olive olive oil
salt, to taste
Optional garnish: Feta (baked tofu for dairy free)*

Directions:
Chop all of the vegetables and place in a bowl. Lastly, squeeze lemon juice over the top, add a drizzle of olive oil, and salt to taste.

* For the vegan feta, I crumbled up gluten free and dairy free baked tofu and tossed the crumbs in a tsp of coconut oil and a generous sprinkling of salt. It offers a great texture.