Greek salad

1.                Greek salad:::

INGREDIENTS::

 

    1. 6 tablespoons olive oil

•   2. 2 Tbsp fresh lemon juice
•   3.  1/2 teaspoon fresh chopped garlic
•   4. 1 teaspoon red wine vinegar
•   5.  1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
•   6.  1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
•   7.  Salt and freshly ground black pepper
•   8.  3 large plum tomatoes, seeded, coarsely chopped
•   9.  3/4 cucumber, peeled, seeded, coarsely chopped
•   10. 1/2 red onion, peeled, chopped
•   11.  1 bell pepper, seeded, coarsely chopped
•    12.  1/2 cup pitted black olives (preferably brine-cured), coarsely chopped   13.  A heaping half cup crumbled feta cheese

METHOD::

     1 . Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. 

     2.Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

     3. Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing.

     4. Sprinkle cheese over and serve.