GREEK VILLAGER’S SALAD
2 medium, firm tomatoes, cored and quartered
1 shallot, or 1/2 red onion, sliced thin in half moons
1/2 English cucumber, sliced into half moons
1 green bell pepper, seeded, halved and sliced thin
6 peperoncini peppers from a jar
1/4 cup kalamata olives
2 oz feta cheese, cubed
2 tblsp red wine vinegar
salt and fresh black pepper
4 tblsp Extra Virgin Olive Oil
2 pinches of dried oregano
1 tsp chopped fresh Italian parsley
1/2 tsp fresh thyme
1. In a large bowl, whisk together vinegar, salt and pepper, and in a slow steady stream, the olive oil. Stir in fresh and dried herbs.
2. Gently toss all ingredients with the dressing.