Greek Vegetable Salad - cooking recipe

Ingredients

4 medium tomatoes, peeled and cut into thin wedges
2 medium green peppers, cut into rings
1 large cucumbers, peeled, cut in half lengthwise and sliced 1/4-inch thick
1/2 c. sliced ripe or Greek olives
6 oz. (1 1/2 c.) Feta cheese, broken into bite-size pieces
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. chopped parsley
1 tsp. oregano leaves
1 garlic clove, finely minced
1/2 c. oil or olive oil
2 Tbsp. lemon juice

Preparation

In a large bowl, combine the tomatoes, green peppers, cucumber, olives and cheese.
Sprinkle with salt and pepper; toss lightly.
In small bowl or screw-top jar, combine the parsley, oregano, garlic, oil and lemon juice; blend well.
Pour dressing over vegetables; toss well.
Let stand for 1 hour to marinate. Serve at room temperature.
Refrigerate leftovers.
Makes 4 to 6 servings.