Greek Cucumber Beet Salad | Central Texas Food Bank

Ingredients

• 3 tablespoons olive oil
• 6 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1.25 pounds beets, peeled and chopped into small chunks (about 2 ½ cups)
• 1 large cucumber, peeled and sliced (about 2 ½ cups)
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced (about 1 cup)
• 1 green bell pepper, cored and sliced
• 4 ounces pitted kalamata olives, roughly chopped (about ½ cup)
• ⅓ cup crumbled feta cheese