Greek Cucumber Salad


1 regular cucumber, sliced and quartered (or half of an English cucumber)
12 kalamata olives, halved
6 large greek olives stuffed with feta, sliced
12 mild banana pepper rings, diced
1-2 roasted red peppers, diced
1/4 red onion diced small (or less, depending on preference)
1/4 cup reduced fat feta cheese crumbles
12 small cheese tortellini, cooked and cooled slightly*
1 tsp olive oil (I prefer citrus or savory flavored, like lemon or garlic)
1 tsp balsamic vinegar (I prefer citrus or fruit flavored, like red apple or blood orange)
sprinkle of garlic powder
sprinkle of dried oregano
sprinkle of dried basil
salt and pepper to taste

Add all ingredients to mixing bowl. Stir until well combined.

Makes 2 servings as a lunch, or 4 servings as a side dish.

*Eliminate tortellini for a gluten-free dish!


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