Greek Country Salad

Provided by Linda George (1995)

1/4 cup of extra virgin olive oil
1 tbs fresh lemon juice
2 tsp minced fresh oregano or 1/2 tsp dried
1/2 salt and freshly ground pepper
4 medium sized ripe tomatoes, cut into chunks
1 large green pepper, cut into chunks
1 cucumber, peeled and cut into chunks
1 cup thinly sliced onion
4 ounces of feta cheese, cubed
8 greek or black olives, sliced

Whisk olive oil, lemon juice, oregano, and salt and pepper in large bowl.  Add remaining ingredients except tomatoes, and toss gently to mix and coat with dressing.  Cover and refrigerate up to 24 hours.  Bring to room temperature and add tomatoes and serve.  You may serve it immediately after preparing, but it's better if the vegetables have time to marinate.

*  Feta cheese will crumble, so mozzarella may be used.