On the menu this week Jen dices up her Greek Salad with a Cypriot twist. 
Yvonne and Jen chat about trying new foods because of the Cypriot and Greek influence, Jen's salty first impression, and the key of adding dried mint to enhance so many meals. 

Greek Salad
Ingredients:
- 1 English cucumber
- 2 Vine Tomatoes
- 1 Red Bell Pepper
- ⅓ reg size red onion (depends on personal ratio preference)
- Block Feta Cheese
- Italian Salad Dressing
- 2 tsp Oregano
- 2 tsp Dried Mint
- Salt and Pepper to taste

Cooking Instructions

1. Dice Cucumber, and red bell pepper into small cube sized pieces
2. Remove seeds from Tomatoes, and dice remaining flesh into same cube sized pieces
3. Dice onions into small finer pieces (this should be about about a third of the amount as the other vegetables, but to preference)
4. Crumble Feta Cheese to size of the other vegetables
5. Add Italian Dressing, Oregano, and Dried Mint To Salad. Mix well.
6. Add salt and pepper to taste.