Greek Salad (as used in demo by Lydia CDS)

President Feta & Divina Pitted Kalamata Olives

1 3/4 lb. Large ripe Roma tomatoes, cut into approx. 1/4? pieces (remove core, but do not peel)
To taste (about 1/2 tsp.) Salt
To taste (about 1/8 tsp.) Black ground pepper
1 English cucumber, peeled and diced into 1/4? pieces
1 large Green bell pepper
1 cup Pitted Kalamata olives (from FoodMatch), rinsed and cut into halves
2-3 Scallions (green onions), minced with some tops (green area)
4 ounces Feta cheese (President), crumbled (if in block form) or crumbled
3/4 teaspoon Dried oregano (in the spice isle)
Approx. 3 Tablespoons Red wine vinegar (in the vinegar area of store)
Approx. 1 to 2 tablespoons Extra virgin olive oil (in baking and oils isle)

Wash all vegetables and drain.  Dry with clean paper toweling.  Cut vegetables as directed above.

In a large bowl, combine tomatoes and cucumber and season with salt and pepper. Cut the pepper and place over the seasoned cucumbers and tomatoes.  Scatter the scallions and olives over the top followed by the cheese on the top of the vegetables.  Sprinkle the oregano across the top of everything in the bowl.

Shake vinegar before using. Splash with a little vinegar and drizzle olive oil over the cheese and the salad.  Toss to coat evenly before serving. 

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