Summer Vegetable Salad

Yield: 6 Servings

Ingredients:

 

4 each ripe tomatoes, sliced

1/4 pound quarter inch Feta cubes

1 each seedless cucumber, sliced

2 each red onions sliced thin into rings

1 each red and green peppers, cut to rings

1/2 cup pitted black and green olives, wedged

 

For the Dressing:

1/2 cup red wine vinegar

1 tb garlic, chopped

1 cup extra virgin olive oil

2 tablespoons fresh oregano

2 tablespoons fresh parsley salt and fresh pepper

 

Mix ingredients well to make a vinaigrette.

Layer all vegetables on a large platter and dress just before serving, or serve on the side.