Kristen's Vegan Greek Salad

I don't know about you but I LOVE Greek salads!  This recipe uses fresh ingredients without any fake "cheeses", it's ready in about 15 minutes, and the ingredients are simple!  This is a simple recipe that is perfect for picnics, summer cookouts, a great summer side dish, and it can stand as a meal on its own on those hot summer nights (it's great when served with some nice crusty vegan bread)!  I adapted this recipe from my Dad who is notorious for making some of the best Greek salads!  Although, my Dad makes his Greek salad with feta cheese I have found that avocado is an even trade for no cheese to make it vegan!  I have great memories of sitting out on the deck on hot summer nights and eating a refreshing Greek salad while sipping on some wine with my parents.  I hope you can create some great memories with this salad too!

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Ingredients:

2 Roma (plum) tomatoes, sliced into 1/4" slices then quartered
1/2 of an English (seedless) cucumber, sliced into 1/4" slices then quartered
1/2 of a bell pepper, roughly chopped; red, orange or yellow peppers work best
1/4-1/2 cup red onion, chopped (amount to your preference)
1/2 avocado, diced
1/4 cup pitted kalamata olives
1/2 lemon, juiced
1/4 cup olive oil
1 tbs. fresh thyme, minced
1 tbs. dried oregano
Salt & fresh cracked pepper to taste (I used about 1/2 tsp. of salt and 1/4 tsp. of cracked pepper)

How To:

Place the tomatoes, cucumber, bell pepper, red onion, avocado, and kalamata olives in a large bowl.  Pour lemon juice and olive oil on top.  Add the thyme, oregano, salt and pepper and toss to evenly coat.  You can add more lemon juice if you like your salad a bit more sour or you can add more olive oil if you like it less sour.  Place everything in a serving dish and it's ready to enjoy!