Greek Salad

When I used to live in Sudbury, there was a Greek restaurant my family ate at all the time, with the best part being the salad.  I've been looking for the recipe, but this was a good alternative.  I found this recipe on simplerecipes.com.

Prep time: 15 minutes

INGREDIENTS

• 6 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 teaspoon fresh chopped garlic
• 1 teaspoon red wine vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon dill weed
• Salt and freshly ground black pepper
• 3 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
• A heaping half cup crumbled feta cheese

METHOD

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

Yield: Serves 6.

Changes: I don't eat olives, so I didn't use.