In salad bowl, combine 2 Sweet peppers, seeded and chopped, 2 tomatoes, sliced into
quarters and halves, 2 cucumbers, peeled and thickly sliced, 1 red onion, thinly sliced, 1/2
pound Feta cheese, cubed, and 1/4 cup pitted black olives.
For dressing: Whisk 1/4 cup red wine vinegar, 1 clove garlic, crushed and minced, 2
tablespoons minced fresh dill, 1 tsp oregano, and 1/2 tsp each salt and pepper.
Slowly drizzle in 1/3 cup extra virgin olive oil.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook