Persian Cucumber Salad with Corn & Feta



6 Persian cucumbers sliced into rounds

1/2 green pepper thinly sliced

2 cups cherry tomatoes halved

1/4 small red onion thinly sliced

1/4 cup kalamata olives halved or chopped

1 avocado chopped

2 ears fresh corn kernels raw

2 T fresh oregano chopped

creole seasoning

1/4 cup red wine vinegar

1/3 cup EVOO

4 ounces feta cheese crumbled


In a large bowl combine all veggies with kalamata olives, fresh oregano, olives & feta.
Drizzle vinegar over the salad & toss.
Sprinkle with Creole Seasoning & toss again.
Drizzle with EVOO & toss.

Refrigerate about 30 minutes before serving.