3 large ripe tomatoes, chopped or quartered
2 cucumbers, chopped or sliced
1 small red onion, chopped
1/4 cup olive oil
Juice of 1 lemon
1 1/2 teaspoons dried oregano
1 cup crumbled feta cheese
12 black Greek olives, pitted and sliced
Salt and pepper to taste
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.
Try with red and yellow snack tomatoes, halved.
Drizzle on some good quality balsamic vinegar just to kick it up a little.
Served over a bed of romaine lettuce to create an Americanized version.
For a Cypriot version, add fresh cilantro or flat-leaf parsley.