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Greek Salad

Nothing is more wonderful than this colorful vegetable salad in the summer. Make your own feta and pick veggies fresh from the garden. In the winter, we buy most of the ingredients from Costco because we make a big batch and split it among several of us. It's great with fish, poultry, and especially nice with roast lamb.

10 medium-size fresh tomatoes, cut into bite size pieces
2 English cucumbers, peeled and chopped (I peel them, but the skins aren't too bad.)
1 large red onion, chopped
8 oz. feta cheese, crumbled (French sheep's milk is nice if you don't make your own)
1 cup Kalamata olives, coarsely chopped
Oregano, fresh is best, but the Mexican dried is really pretty good
1/4 c. Olive oil (extra virgin)
1/4 c. Red wine vinegar (or balsamic vinegar -- Costco's Kirkland brand is pretty good especially if you buy it and let it sit for a year. The balsamic is a little sweeter and richer.)
Sea salt and fresh ground pepper to taste

Wash, dry, and prepare the vegetables. Mix together all ingredients in a large bowl. Refrigerate for a couple hours before serviving to let the flavors blend.

Store refrigerated for up to four days.

Serve with good bread and broiled fish for a super easy summer dinner.

Makes a lot.

© GardenArts 2010