Greek salad

September 26, 2007

Serves 4

3	ripe tomatoes, quartered
2	medium cucumbers, sliced
1	red onion, thinly sliced
1	cup pitted Kalamata olives
4	tablespoons olive oil
2	tablespoons red wine vinegar
	Salt and pepper, to taste
1/2	teaspoon chopped fresh oregano
1	cup crumbled feta cheese

1. In a bowl combine the tomatoes, cucumbers, onion, and olives.

2. Sprinkle the salad with olive oil, vinegar, salt, pepper, oregano, and feta cheese. Toss gently but thoroughly. Adapted from "The Best Traditional Recipes of Greek Cooking"

Notes: