Hey, Lighten up Greek Salad Recipe

Directions:

1. Optional step: Chop onion first, put in a small bowl; squeeze the juice of a lemon over; toss to coat onion with lemon juice. Set aside. Toss occasionally to make sure lemon juice is coating the onion; this cuts the zing off the taste of the onion.
2. Once all ingredients are chopped and ready, drain the lemon juice from the onion, toss the juice.
3. In a clear shallow glass bowl, layer cucumbers, grape tomatoes, green pepper, and drained onion.
4. Refrigerate if not serving right away.
5. In a small bowl with a tight lid, combine olive oil, 1-1/2 tablespoons lemon juice, red wine vinegar, oregano, salt and pepper. Put lid on tight. Hold lid onto container and shake well to mix.
6. Poor dressing over salad; top with feta cheese and or olives; toss and serve.