3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cup Kalamata black olives
1/2 cup fresh parsley
1 clove garlic, crushed
2 (1/4 pound) slices low fat Greek feta
1/4 cup extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
2 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
squeeze of lemon

Combine vegetables, olives, garlic and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and spices in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt, pepper and squeeze of lime and let the salad marinate until ready to serve.