Very good - even my Husband who is more of a meat and potato guy, liked it. This will be one of our regular salads. I used low-fat feta cheese and it was delicious.

Loved this recipe! I used grape tomatoes and added 1/4 of a green pepper chopped. I omitted the onions as I don't like them. I went with other reviewers' suggestion and made my dressing of 3 tsp. lemon juice, 1 tsp. red wine vinegar, and only 1 tsp. dried oregano. Will make again! UPDATE: I made this salad again and instead of making the dressing with this recipe I used the "Absolutely Fabulous Greek/House Dressing" from this site. Was even better! Definitel recommend the dressing change!!

This was pretty good. Although, I had to spice it up a bit. I added some greek seasoning in addition to the oregano. Next time, I would definately replace the greek black olives with kalamata olives, I thought the black olives (in olive oil) were a weird texture and didn't really add anything to the recipe favor-wise. I would also add some variety of vinegar. Perhaps balsamic or red wine. Overall, a good starting point. Thanks!

We love this! I actually have been making it on my own for months before seeing this recipe. The only difference with mine is that we toss this all with lettuce - not so Greek, I know, but we like it. We also omit the oregano quite often. My kids even love this salad. We top our Greek tacos with this. This is especially good with fresh produce from your own garden!

You'd never know it was so "good for you"-- the flavor of the lemon juice is not over-powering like vinegar. However, I love vinegar so I put a smidgen of pomegranate-blush vinegar. I didn't have red onions so I subbed green onions-- which surprisingly wasn't bad. I'd give this one a 10-star rating if I could. Definitely a keeper in our regular family menu.

Why can't all simple recipes taste this good? I used a little less olive oil and added a teaspoon of red wine vinegar. So good! Thanks!

This is very similar to a salad I began making after a trip to New York City. The only differences I would suggest is using English cucumbers (seedless) and not peeling them. I also use Kalamata Olives and halved Cherry tomatoes. I mix my dressing using Lemon Olive oil (of course you could just use olive oil and lemon juice) and White Balsamic Vinegar. I set the feta aside for picky eaters and allow my guests to sprinkle it on top of their salad. This also keeps the feta nice and crumbly instead of melting into the dressing. This has been a hit everywhere I take it and even picky eaters love it. Sometimes, for a larger salad, I'll add a bag of chopped Romaine Lettuce.

What a WONDERFUL way to enjoy summer veggies - took me back to my summer in greece! I used grape tomatoes (my favorite), sweet onion (only a little - not a big fan), and did not peel the cucumber (cut into thick slices then quartered). I also ommitted the olives. The dressing is great - I made it ahead and kept it separate until ready to serve. Left-overs aren't the best because the cucumber tends to get mushy. I made it for a party last weekend and plan to make it again this weekend - just for us! I can't wait until my "home grown" tomatoes are ready!

I made this for a dinner party and my husband thought it was one of the shining stars...and he's not a big fan of feta cheese! I had all of the ingredients left over, so I made it again last night! I did follow the advise of other reviewers and used a little vinegar with the lemon juice. I used grape vinegar the first time and balsalmic the second. Both were equally yummy in our opinion! Katy

Very healthy side dish. I think I added some balsamic vinegar to the dish, just a touch. Will serve again.

Very good salad. I left out olives because I'm not crazy about them. I did the 3 tbsp lemon juice and 1 tsp. red wine vinegar and added a half of a chopped bell pepper. Good stuff!

I made this yesterday for dinner, and it was good. The only thing that I will do next time, is use the red wine vinegar that some suggested. I thought that the lemon didn't really give it that zing that I was hoping for.

Pretty good. It probably didn't need as much olive oil. The next time I make this, I would scale back to 3/4 of the amount recommended.

Very good - would decrease the amount of red onion if you happen to get an especially strong one.

Very very good. I followed the directions to the "t" the first time and took it to a picnic. Everyone loved it, but I thought I could tweak it just a bit. After that I played with the recipe here and there, and found a little balsamic vinegar really kicked it up a notch, as well as using kalameta olives. I also seeded my cukes and usually let it sit several hours before digging in. I made this several times a week this summer with produce from the garden and kept a big brick of feta in the fridge to break off some for this salad. Delish!