4 medium Ripe tomatoes; cored, quartered
1 Cucumber; cut 1/4″ slices
1/2 cup Kalamata olives
6 ounces Feta cheese; crumbled
1/2 Red onion; thinly sliced
1 tablespoon Red wine vinegar
3 tablespoons Extra-virgin olive oil
1/2 teaspoon Dried oregano; crumbled
Salt; to taste
Freshly-ground black pepper; to taste
Decoratively arrange the tomatoes, cucumber, olives, feta cheese and red onion on a platter.
In a small bowl whisk together the vinegar, oil, oregano, salt and pepper.
Pour the dressing over the salad and serve.
Source: Sara Moulton