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3 vine-ripe tomatoes, cut into chunks
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1 red onion, thinly sliced
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1/2 European seedless cucumber, cut into bite-size chunks
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1 small red bell pepper, seeded and chunked
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1 small green bell pepper, seeded and chunked
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1 C Kalamata black olives
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2 (1/4 lb) slices imported Greek feta
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1/4 C (a couple of glugs) extra-virgin olive oil
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TBS (3 splashes) red wine vinegar
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1 tsp dried oregano, crushed in palm of your hand
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coarse salt and black pepper
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