This salad is a Mediterranean classic that I used as a side with my Roasted Rack of Lamb recipe. The lemon juice in the recipe really freshens up the dish and gives a traditional salad a delightful change.
2 cucumbers, seeded and chopped
2 pounds tomatoes, cored and cut into ½ inch cubes
1 medium red onion, chopped
1 1/3 cups coarsely chopped parsley
1 1/3 cups drained and pitted kalamata olives
½ cup extra-virgin olive oil
½ cup lemon juice
1 ½ teaspoon dried oregano
1 pound feta cheese
salt and freshly ground pepper
Toss it all together and enjoy!