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Greek Salad With Peppers

cheese, ethnic, salads

3 tomatoes, chopped
1 long english cucumber, chopped
1 medium onion, thinly sliced
1 large pepper, thinly sliced (red, yellow; or orange)
1 cup greek olives, or black olives
1/2 cup feta cheese, crumbled
1 dressing
1/4 cup red wine vinegar
3/4 cup vegetable oil or olive oil
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1 dash ground pepper

Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings. Origin: Newspaper, article on hothouse peppers Shared by: Sharon Stevens. Submitted By COOKING Submitted By QUILT COUNTRY SHARED BY PAT STOCKETT

Yield: 5 servings

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