Tangy Feta cheese enlivens this salad.

6 medium tomatoes, sliced
1/4 lb. Feta cheese, crumbled
1 small onion, thinly sliced
1 cucumber, thinly sliced
1 green pepper, chopped
3-1/2 oz. can or jar pitted black olives, drained and sliced or: Kalamata olives
1/2 c. olive oil
1/4 c. red wine vinegar
2 Tbsps. minced parsley
2 - 4 tsps. sugar
1/2 tsp. dried basil, or, 1 tsp. chopped fresh basil
1/4 tsp. salt
1/4 tsp. pepper
Lettuce leaves
Feta Cheese
Fresh oregano leaves

Layer tomato slices, Feta cheese, onion, cucumber, green pepper and olives in 13x9" baking dish. In small bowl, whisk together olive oil, vinegar, parsley, sugar, basil, salt and pepper. Pour over tomato mix and toss gently. (Can do ahead to this point up to 2 hours.) Line a large platter with lettuce and gently arrange vegetable mixture over lettuce. Garnish with additional Feta cheese and sprinkling of fresh oregano leaves.

Serves 8

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