By Patti Green

Ingredients: Serves 4 to 6

  • 2 cucumbers, diced
  • 1 quart grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 bell pepper, diced
  • Juice of 1 lemon
  • 1/2 lb feta cheese, crumbled
  • 1/3 cup Greek olives (optional)
  • 1 cup cooked quinoa (cooled)

Dressing Ingredients:

  • 2-3 tbsp olive oil
  • Salt & pepper to taste

Instructions:

  1. Combine all ingredients
  2. Dress with oil, salt & pepper
  3. Let sit for 30 minutes before serving

Patti Green is a board-certified health coach in Buffalo. She earned her B.S. degree from Northeastern University; C.H.C., AADP through SUNY Purchase Institute for Integrative Nutrition, and Harvard Medical School, CHEF Coaching the Basics. Learn more about her community programs at https://pattigreen.squarespace.com.