Wheat Free Serves 4 – 6

1 medium red onion
1 each of red, yellow and green bell peppers
1 medium English cucumber
2 large tomatoes
½ cup (120 ml) Kalamata olives
4 oz. (113 g) pasteurized feta cheese
1 Tbsp. fresh oregano finely chopped
1 Tbsp. fresh mint finely chopped

2 tsp. crushed garlic
¼ tsp. ground cinnamon
¼ tsp. sea salt and ¼ tsp. black pepper
½ cup (120 ml) red wine vinegar
½ cup (120 ml) extra-virgin olive oil


CUT all vegetables into large chunks
PLACE in large bowl with olives
MIX the first 4 ingredients together
ADD oil slowly, while whisking, to emulsify
POUR dressing over vegetables
CRUMBLE feta cheese over salad and gently TOSS


Dairy free: omit feta cheese