The heart of a Greek salad is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese.
—ARGE SALVATORI WALDWICK, NJ
START TO FINISH: 20 MIN. • MAKES: 8 SERVINGS
4 large tomatoes, seeded and coarsely chopped
2 1/2 cups (about 6) thinly sliced English cucumbers
1 small red onion, halved and thinly sliced
1/4 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried oregano, optional
3/4 cup pitted Greek olives
3/4 cup crumbled feta cheese
Place the tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk the oil, vinegar, salt and pepper and, if desired, oregano until they are blended. Drizzle over the salad; toss to coat. Top with olives and cheese.