Peloponnese Salad - cooking recipe

Ingredients

1 c. extra virgin olive oil
1/3 c. red wine vinegar
2 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. fresh thyme or 1 tsp. dried
4 ripe tomatoes
1 green bell pepper, cut in 1/8-inch strips
1/2 lb. imported pitted black olives
1/2 lb. Feta cheese, crumbled
1/2 head lettuce
1/2 cucumber, sliced

Preparation

Combine oil, vinegar, salt, pepper and thyme in a jar; shake well.
Cut up lettuce.
Cut tomatoes into wedges and place around edge of bowl over lettuce.
Top lettuce with cucumbers, bell pepper, Feta cheese and olives.
Pour oil and vinegar mixture over lettuce just before serving.
Makes 6 to 8 servings.