Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Tomatoes -- cut into |
| 1 medium | Cucumber -- peeled & diced |
| 7 \N | Imported black olives |
| 4 ounces | Feta cheese -- crumbled |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Red wine vinegar |
| \N \N | Salt and pepper |
| \N \N | Leaf lettuce -- optional |
| 1 \N | \" chunks |
| \N \N | Coarsely chopped |
Add cucumbers and olives to tomatoes. Crumble feta cheese over vegetables; drizzle with olive oil and vinegar. Add salt and pepper to taste just before serving. Serve on a bed of lettuce, if desired.
Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:36) (159) Fido: Cooking