From the 1997 KLO dinner — Greece
- 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.