Greek salad :Friday-lunch

Ingredients

• 2 (8 oz.) ripe tomatoes
• ½ (5¹⁄₃ oz.) cucumber
• ½ (2 oz.) red onion
• ½ (2½ oz.) green bell pepper
• 10 oz. (2 cups) feta cheese
• 10 black greek olives
• ¼ cup olive oil
• ½ tbsp red wine vinegar
• salt and pepper
• 2 tsp dried oregano

Instructions

1. Chop the tomatoes and cucumber into bite-sized pieces. Thinly slice the red onion and green bell pepper. Arrange on a serving platter or plate the salad on individual serving plates.
2. Add the feta cheese and olives, and drizzle olive oil and red wine vinegar over the salad.
3. Season with salt and pepper according to taste. Sprinkle with dried oregano and serve.

Tip!

Want a different look? Try cherry tomatoes or swap the colors around — yellow tomatoes with orange or red bell peppers are just as pretty. You can also crumble the feta and sprinkle it over. Different presentations, but the same classic taste.