Greek Salad - tomatoes

Method

• For the vinaigrette:.
• Coarsely chop the herbs that have been stripped from the stems.
• In a smll bowl, whisk together the red wine vinegar, salt and pepper.
• Gradually whisk in the oil so that the viniagrette dressing emulsifies and thickens slightly.
• Add the chopped herbs, then whisk the dressing again and test for seasonings.
• For the salad:.
• Core and chop the tomatoes into 1-inch pieces.
• Peel the cucumbers; cut each cucumber length-wise.
• Scoop out the seeds with a teaspoon, discard the seeds.
• Cut the cucumber halves lengthwise into 2-3 strips, then gather the strips together and cut them crosswise into 1/2-inch pieces.
• Cut bell pepper in half, then half again.
• Be sure to discard the seeds, and slice into strips.Be sure to cut out any of the white ribs.Cut each strip into dice.
• Peel and trim the red onion.
• Cut the onion cross-wise into thin rings.
• Separate the rings.
• Cut the feta cheese into 1/2-inch strips.
• Gather the strips together and cut cross-wise into cubes.
• Put the tomatoes, cucumbers, bell peppers and onion in a large bowl.
• Briskly whisk the herb vinaigrette and pour it over the top of the salad.
• With a large metal spoon toss the vegetables thoroughly in the herb vinaigrette dressing.
• Add the olives and the feta cheese to the vegetables and gently toss again.
• Taste for seasonings.
• Allow the flavors to mellow before serving, about 30 minutes.