Greek salad 
2 tomatoes—cut into wedges
2 cucumbers—sliced into thick half-moons
2 green peppers 
1 onion—sliced into rings 
120g feta cheese—cut into small cubes
some olives 
extra virgin olive oil
Wash the vegetables and leave to drain. In a large glass bowl cut the ingredients and then add salt, vinegar, feta cheese, olives, oregano and lastly  drizzle with olive oil.

Tzatziki - Cucumber Yogurt Dip

1 cup greek yogurt, strained
2 mini cucumbers, peeled, seeded and diced
1 teaspoon chopped fresh dill
3 tablespoon olive oil
1 tablespoon vinegar
2 cloves garlic, minced finely
1/2 teaspoon salt
1/4 teaspoon white pepper

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Add the olive oil mixture to the yogurt and mix well.Finally, add the cucumber and chopped fresh dill.

Creamy Cucumber Soup

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable or chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt

Heat oil in a large saucepan over medium-high heat. Add garlic and onion, cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne, bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Transfer the soup to a blender. Add avocado and parsley, blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.