a Greek salad | table&spoon

Ingredients

• 1 large cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
• 1 green bell pepper, chopped into 1-inch pieces
• 1 1/2 cups cherry tomatoes, cut in half or one large tomato cut 1/4 inch pieces
• 5 ounces feta cheese, cut into ½ inch cubes
• 1/4 cup red onion, finely diced
• ⅓ cup pitted Kalamata olives, cut in half
• 1/2 cup fresh mint, slivered in ribbons
• 3 tablespoons olive oil
• juice of one lemon
• salt and pepper to taste