Greek Diced Vegetable Salad - cooking recipe

Ingredients

1 cucumber, peeled, seeded, and sliced
1 large ripe tomatoes, diced
1 red bell pepper, diced
1 scallion, finely sliced
2 tablespoons fresh parsley, minced
2 tablespoons olive oil
1/2 lemon, juice of
1 garlic clove, pressed
1/4 teaspoon dried oregano, crumbled
8 kalamata olives, pitted and sliced
salt and pepper
romaine lettuce leaf
feta cheese, crumbled (optional)

Preparation

Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
Add salt and pepper and toss well.
You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
Mound the salad on romaine lettuce leaves, and top with feta.