"The heart of a Greek salad is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey..."
INGREDIENTS
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4 large tomatoes, seeded and coarsely chopped
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2-1/2 cups thinly sliced Persian cucumbers (about 6) or English cucumber
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1 small red onion, halved and thinly sliced
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1/4 cup olive oil
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3 tablespoons red wine vinegar
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/4 teaspoon dried oregano, optional
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3/4 cup pitted Greek olives
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3/4 cup (3 ounces) crumbled feta cheese