A terrific accompaniment for kebabs.
3/4 pound tomatoes, seeded, diced (about 2 cups)2 cups diced seeded peeled cucumber (from about 1 large)1 cup diced red bell pepper (from about 1 large)1/4 cup pitted kalamata olives or other brine-cured black olives, halved 1/4 cup diced red onion 3 tablespoons chopped fresh Italian parsley 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons red wine vinegar 1/2 teaspoon dried oregano1/4 cup crumbled feta cheese (about 2 ounces)
Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)Makes about 4 1/2 cups.Bon Appétit
1/31/2006
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