Recipe information
Yield
Makes about 4 1/2 cups Servings
Ingredients
3
/4 pound tomatoes, seeded, diced (about 2 cups)
2
cups diced seeded peeled cucumber (from about 1 large)
1
cup diced red bell pepper (from about 1 large)
1
/4 cup pitted Kalamata olives or other brine-cured black olives, halved
1
/4 cup diced red onion
3
tablespoons chopped fresh Italian parsley
3
tablespoons extra-virgin olive oil
1
1/2 tablespoons red wine vinegar
1
/2 teaspoon dried oregano
1
/4 cup crumbled feta cheese (about 2 ounces)
Need to make a substitution?
Preparation
Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.