Name: Greek Salad
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)

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