Greek Vegetable Salad



3 large tomatoes, cut into wedges
1 cucumber, thinly sliced
1 sm. red onion, thinly sliced
1/2 green bell pepper, cut into 1″ pieces
1/2 c. pitted black olives, sliced
4 oz. feta cheese, crumbled


1/3 c. olive oil
1/4 c. White House Balsamic Vinegar
1/2 tsp. dried whole oregano
1/2 tsp. salt
1/4 tsp. pepper

Combine all salad ingredients in a bowl.  For dressing, combine all ingredients in jar with tight fitting lid, and shake to mix thoroughly.  Pour over vegetables and toss.  Chill several hours in covered bowl.  Toss again before serving.  Serves 6.

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