Greek Salad

3/4 lb tomatoes, seeded, diced (about 2 cups)

2 c diced seeded peeled cucumber (about 1 large)

1 c diced red bell pepper (about 1 large)

1/4 c pitted Kalamata olives or other brine-cured black olives, halved

1/4 c diced red onion

3 Tbsp chopped fresh Italian parsley

3 Tbsp extra virgin olive oil

1 1/2 Tbsp red wine vinegar

1/2 tsp dried oregano

1/4 c crumbled feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend.

Gently mix in cheese. Season with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature.

Optional: Serve over a bed of Romaine lettuce.