Greek Salad

5 tomatoes

1 European cucumber, peeled

1 bell pepper, choosing the best color for the mix

1 large onion

Kalamata olives

Real Greek Feta cheese

Dressing:

Greek olive oil

Tiny bit of balsamic vinegar

Juice from one lemon

Oregano (rub it between your palms to pull out the essence)

Salt and pepper

Wash, peel and chop everything into medium to large chunks. Place in a large bowl and drizzle dressing over it before serving. In Greece, they sometimes lay about a 3 x 5 inch slice of Feta over the top of the salad, drizzled with olive oil and sprinkled with oregano. Once you serve the salad, you can break up the feta over the whole salad.