Greek Summer Vegetable Salad - cooking recipe

Ingredients

3 large ripe red tomatoes (about 2 lb.), seeded and coarsely cut into 1- to 1 1/2-inch pieces
1 small red onion, cut into 1-inch dice
1 red bell pepper, coarsely cut into 1-inch pieces
1 English (hothouse) cucumber, unpeeled, cut into 1-inch pieces
6 Tbsp. extra-virgin olive oil
3 Tbsp. red wine vinegar
Salt and freshly ground black pepper
1/4 lb. feta cheese (about 2 1/4 c.)
1 c. Kalamata olives
1 1/2 tsp. dried Greek oregano

Preparation

Place the tomatoes, onions, bell peppers, and cucumbers on a serving platter.
In a bowl, whisk together the olive oil and vinegar.
Season with salt and pepper to taste.
Pour the vinaigrette over the vegetables.
Crumble the feta over the salad, sprinkle the olives and oregano over the top, and serve immediately.
Makes 8 servings.