Recipe - Greek Village Salad

3 Firm tomatoes; thinly cut or sliced up
into rounds
1 lg Cucumber; peeled and thinly
cut or sliced up into rounds
1 Onion; thinly cut or sliced up into
rings
2 Green bell peppers; stems
removed, cut into rings
1 cup Pitted Kalamata; or other
black Greek olives
6 ounce Feta cheese; cut into chunks
One half cup Olive oil
One fourth cup Red wine vinegar
2 teaspoon Finely chopped fresh oregano
Salt and freshly ground
black pepper

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Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the
olives and feta cheese. In a small bowl, whisk together the olive oil,
vinegar, oregano, and salt and pepper, and pour over the salad to coat.

Variation: Use up stale pita bread by toasting it, breaking into pieces and
adding to salad.

Yield: 4 to 6 servings

c. 1997, M.S. Milliken & S. Feniger, all rights reserved

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998