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Recipe courtesy of Sun Times
MAKES 4 TO 6 SERVINGS
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 garlic clove, crushed through a press
1/4 cup extra-virgin olive oil
1 medium green bell pepper, cored, seeds and ribs removed, cut into 1/2-inch dice
2 Kirby cucumbers (also called pickling cucumbers), scrubbed, halved length- wise, seeds removed, and cut into 1/2-inch dice (or use 1/2 English cucumber — no need to scrub or discard seeds)
2 large ripe tomatoes, seeded and cut into 1/2-inch dice
2 scallions, white and green parts, coarsely chopped
1/2 cup crumbled feta cheese
1/3 cup coarsely chopped pitted kalamata olives
Salt and freshly ground black pepper to taste
Pulse vinegar, oregano and garlic in a blender to combine. With the machine running, gradually add oil through the top vent.
Combine bell pepper, cucumbers, tomatoes, scallions, feta and olives in a medium bowl. Add dressing and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 1 hour. Serve chilled.