3 firm-ripe tomatoes, cut in wedges
3 pickle cucumbers, pared and sliced 1/4 inch thick
4 scallions, finely chopped
1/4 pound feta cheese, crumbled
Kalamata olives (about 8)
Oregano and freshly dried dill, a generous pinch of each
Salt and pepper to taste
3 tablespoons wine vinegar
1/2 cup olive oil
1. In a salad bowl, combine tomatoes, cucumbers, scallions, cheese, and olives. Season with oregano, dill, salt, and pepper.
2. Combine vinegar and olive oil in a small jar; shake well. Add to salad and toss.
6 TO 8 SERVINGS