1 clove garlic
3 lg., ripe tomatoes, cut into bite sized pieces
12 pitted black olives, halved
3/4 c. cubed Feta cheese
3 tbsp. red wine vinegar
1/2 c. olive oil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Salt to taste
Freshly ground black pepper to taste

Halve garlic; rub a large salad bowl with cut side of garlic. Discard garlic. Combine tomatoes, olives and cheese in salad bowl. Add vinegar, oil, oregano and thyme; toss to mix well. Season with salt and pepper.

Cover and refrigerate at least 4 hours, to let flavors blend. Let salad stand at room temperature 1 or 2 hours before serving.

NOTE: If desired, drain some of the dressing before serving. Thoroughly drain leftovers before storing in the refrigerator. Makes 6 servings.