8 ripe, but firm, plum-size tomatoes (about 1 1/4 pounds), sliced
2 cucumbers, peeled, cut in half lengthwise, seeded and sliced
1 green bell pepper, cored, seeded and sliced
1/2 pound feta cheese, crumbled in large chunks
12 imported black Kalamata olives
For the dressing:
1/4 1/4 cup extra virgin olive oil
Juice from 1/ 2 lemon
2 tablespoons red or white wine vinegar
1 garlic clove, peeled and chopped
3 tablespoons finely chopped fresh mint leaves
Salt and freshly ground black pepper to taste
1. In a large bowl, toss the tomatoes, cucumbers, green pepper, feta cheese, and black olives together.
2. In a small bowl, whisk the olive oil, lemon juice, vinegar, garlic, and mint together and pour over the salad. Toss to coat evenly and season with salt and pepper. Toss again and serve at room temperature.