Mediterranean Greek Salad

Here's the recipe for the Greek salad Cindy made when Scott and Lor visited Vancouver.

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 tsp. chopped fresh oregano or 1/4 tsp. dried oregano
• 1 tsp seasoned salt
• 1 tsp garlic powder with parsley
• 3 medium cucumbers, peeled and chopped 
• 3 to 4 medium tomatoes, coarsely chopped
• 1 medium onion, thinly sliced and separated into rings
• 1 can (6 oz) Greek olives, pitted, or ripened pitted olives
• 1 cup crumbled feta cheese

Combine oil, vinegar, oregano and seasonings: cover and shake well. Set dressing aside. In medium bowl, combine cucumbers, tomatoes, onion, olives and cheese; mix lightly. Shake dressing. Add to salad: toss lightly to coat. Refrigerate 30 minutes.

Presentation: Serve with a slotted spoon on lettuce-covered platter, if desired. Crusty rolls or warm pita bred are a perfect accompaniment.

Variation: Add dressing to 2 cups torn romaine lettuce instead of vegetable mixture.