4 each ripe tomatoes, sliced
1/4 pound quarter inch feta cubes
1 each seedless cucumber, sliced
2 each red onions sliced thin into rings
1 each red and green peppers, cut to rings
1/2 cup pitted black and green olives, wedged
1/2 cup red wine vinegar
1 tb garlic, chopped
1 cup extra virgin olive oil
2 tablespoons fresh oregano
2 tablespoons fresh parsley
salt and fresh pepper
Mix ingredients well to make a vinaigrette.
Layer all vegetables on a large platter and dress just before serving, or serve on the side.