Servings:
Makes about 4� cups.

Ingredients:
1 can of diced tomatoes
1 large cucumber, diced
1 large red bell pepper, diced
� cup of olives, halved
� cup red onion, diced
3 tablespoons chopped parsley
3 tablespoons extra-virgin olive oil
1� tablespoons red wine vinegar
� teaspoon dried oregano
� cup crumbled feta cheese (about 2 ounces)

Preparation:
Toss first nine ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made two hours ahead. Let stand at room temperature.)

-- Adapted by Lauren Leighton and Sally Osteen
Inspired by www.epicurious.com