Salad:
2 firm and ripe tomatoes, cut into wedges
1 cucumber, peeled, with seeds removed and cubed
1 green pepper, seeded and cut into strips
1/2 red onion, roughly chopped
small jar Kalamata olives (or regular pitted black olives), halved
4 ounces Feta cheese, cubed

Dressing:
1/4 c. olive oil
5 T. white or red wine vinegar
1 clove garlic, crushed and minced
1 T. finely chopped dill
1 t. dried oregano (crushed or leaves)
1/4 t. salt
freshly ground pepper to taste

In a large salad bowl, combine all of the vegetables and cheese. Whisk dressing ingredients together separately and then pour over vegetables and toss lightly just before serving.


Please return to Jessica's Salads/Vegetable Page.