4 large tomatoes
2 cucumbers
6 tbsp. crumbled Feta or Blue cheese
12 pitted ripe olives, halved
4 tbsp. vegetable oil
1/2 tbsp. basil
1/2 tsp. salt
dash of pepper

Peel tomatoes, if desired, and slice thinly. With tines of fork, score cucumbers lengthwise and slice thinly. In shallow bowl, arrange layers of tomatoes and cucumbers; sprinkle with cheese and olives. Combine remaining ingredients and pour over all. Chill before serving. If a tangier dressing is desired, add 2 to 4 teaspoons of lemon juice or wine vinegar to the oil, basil and pepper mixture.

Makes 8 servings.