Greek Tomato Salad
8 firm Roma (or other type small) tomatoes, cut into 1 inch chunks
2 cucumbers, peeled, cut in half and seeds scooped out and cut into 1/2 inch
slices
1 good size red onion peeled and cut into 1/2 inch chunks
1 16-ounce can black olives or use kalamata olives, drained
1/2 to 3/4 pound feta cheese, drained and cut into 1/2 inch cubes
Dressing:
2 Tablespoons either red wine vinegar or balsamic vinegar
2 Tablespoons lemon juice (fresh is best)
4 cloves garlic, peeled and minced finely
1 teaspoon salt
1 teaspoon dried oregano
1/8 coarsely ground black pepper
1/4 cup olive oil
Mix together the ingredients for the dressing and pour over olives and feta cheese and let sit while preparing the other ingredients.
Once you have the tomatoes, encumbers, and red onion prepared, pour the dressing, along with the olives and feta cheese over them and toss to mix. You can serve this immediately, or, you might want to chill it for awhile and then serve it.
This can be served as a nice luncheon salad, accompanied by nice rolls, or, you may wish to use it as a salad in a full meal. It is especially nice for potlucks and barbecues.