By the Associated Press

Servings: 4 starters

Ingredients:

• Juice of half a lemon
• 1 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons dried oregano
• Coarse salt and ground black pepper, to taste
• 2 large cucumbers, peeled, seeded and chopped into 1/2-inch cubes
• 2 large tomatoes, sliced and chopped into 1/2-inch chunks
• Half medium red onion, peeled, trimmed, thinly sliced lengthwise
• 1/3 cup pitted Kalamata olives
• 1 tablespoon coarsely chopped flat-leaf parsley
• 5-ounce chunk feta cheese, finely chopped
• Fleur de sel or other coarse sea salt
  

To prepare the dressing, in a medium bowl, whisk together the lemon juice, vinegar, olive oil and oregano. Season with salt and pepper. Set aside.

To assemble the salad, in a large bowl, gently combine the cucumbers, tomatoes, onion, olives and parsley. Add the dressing, and stir gently until well coated.

Sprinkle the feta cheese over the salad, then stir carefully just to incorporate. Check the seasoning and finish with a pinch of fleur de sel and black pepper.

Nutrition information per serving: 350 calories; 263 calories from fat; 29 g fat (8 g saturated; 0 g trans fats); 32 mg cholesterol; 15 g carbohydrate; 8 g protein; 3 g fiber; 1,055 mg sodium.