Greek Salad for a summer day

Summer started here in Virginia a few weeks ago, with temperatures soaring into the 90s and plenty of humidity. If you are outside for part of your day, you know by now that staying hydrated is really important. Now that summer is officially here, try adding more foods that hydrate and keep you cool, vegetables like cucumbers, tomatoes, and green peppers in this simple Greek salad. It calls for dried oregano, but if you have fresh, so much the better. Your taste buds will be delighted with  the 5-Flavors, and your body will thank you.

• 3 tablespoons extra virgin olive oil (sweet)
• 1½ tablespoons lemon juice (sour)
• 1 clove garlic—minced (pungent)
• ½ teaspoon dried oregano (bitter, pungent)
• ¼ teaspoon sea salt (salty)
• ¼ teaspoon freshly ground black pepper, and extra for garnish (bitter, pungent)
• 3 tomatoes—cut into wedges (sweet, sour)
• ¼ red onion—sliced into rings (sweet, pungent)
• ½ cucumber—sliced into thick half-moons (sweet)
• ½ green pepper (capsicum)—julienned (sweet, pungent)
• 4 oz (120g) feta cheese—cut into small cubes (pungent, salty)
• 16 kalamata olives (salty, sweet)

Whisk together the olive oil, lemon juice, garlic, salt, pepper and oregano in a large salad bowl. Add the rest of the ingredients and toss gently to cover. Garnish with fresh ground pepper.