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Greek Salad

salads

3 large ripe tomatoes; chopped
2 cucumbers; peeled and chopped
1 small red onion; or
2 green onions; chopped (optional)
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons crumbled dried leaf oregano
salt
freshly ground pepper
1 cup crumbled feta cheese
6 black olives (preferably Greek); sliced

This salad is wonderful made with homegrown sun-ripened tomatoes that haven't seen the inside of a refrigerator. Serve with soup or on omelet or as part of a salad plate. In shallow salad bowl or on serving platter, combine tomatoes, cucumber and onion. Sprinkle with oil, then with lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.

Contributor: Smart Cooking - Anne Lindsay

Yield: 6 servings

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