4 med. tomatoes; cut into thin wedges
2 med. green peppers; cut into rings
1 lg. cucumber; peeled and cut lengthwise and sliced 1/4 inch thick
1/2 c. sliced ripe or Greek olives
6 oz. (1 1/2 c.) Feta cheese; broken into bite size pieces
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped fresh parsley
1 tsp. oregano leaves
1 garlic clove, finely minced
1/2 c. oil or olive oil
2 tbsp. lemon juice

In large bowl, combine tomatoes, green peppers, cucumbers, olives and cheese. Sprinkle with salt and pepper; toss lightly. In screw top jar combine parsley, oregano, garlic, oil and lemon juice; blend well. Pour dressing over vegetables; toss well. Let stand 1 hour to marinate; serve at room temperature. Serves 4 to 6.