4 servings

• 3 vine ripe tomatoes, chunked
• 1 red onion, thinly sliced
• 1/2 seedless cucumber, chunked
• 1 small red bell pepper, seeded and chunked
• 1 small green bell pepper, seeded and chunked
• 1 cubanelle pepper, seeded and chunked
• 1 cup kalamata olives (optional)
• several springs fresh parsley (1/2 cup)
• 2 1/4 lb. slices of feta cheese
• 1/4 cup olive oil
• 3 tbsp. red wine vinegar
• 1 teaspon dried oregano
• coarse salt and black pepper

Combine veggies, olives and parsley. Rest feta on top. Combine oil, vinegar, and oragano in small container with lid. Shake. Pour and toss salad. Sprinkle salt and pepper. Serve with roasted pita.