Tomato Salad

From the 1997 KLO dinner — Greece

Tomato Salad

Domatosalata

• 8 oz tomatoes
• 1 onion, thinly sliced
• 1 green bell pepper, cored & thinly sliced
• 1/2 cucumber, peeled & thinly sliced
• 1/2 cup olive oil
• juice of 1 lemon
• salt & ground black pepper, to taste
• 1/4 tsp oregano
• feta cheese and black olives

Rinse the tomatoes and cut them in half. Slice in thin quarters.

Soak the onion in salted water for 5 to 10 minutes and then drain (reduces sharpness).

Place all vegetables in a bowl. Dress with olive oil, lemon juice, salt, pepper, and oregano. Top with slices of feta and black olives.