Greek Salad | Cruise Scoop

Ingredients

• 1 English cucumber, seeded, cut into ¾-inch chunks
• ½ medium red onion, halved and thinly sliced
• 2 bell peppers (red, yellow, or orange), cut into ¾-inch chunks
• 1 pint cherry or grape tomatoes, halved
• ¾ cup Kalamata olives
• 8 oz. feta cheese, diced
• ¼ cup + 2 tablespoons red wine vinegar or lemon
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon honey
• 1 clove garlic, minced
• ¾ teaspoon dried oregano