Chopped greek salad with feta and olives

MAKES 4 TO 6 SERVINGS

1 tablespoon red wine vinegar

1 teaspoon dried oregano

1 garlic clove, crushed through a press

1/4 cup extra-virgin olive oil

1 medium green bell pepper, cored, seeds and ribs removed, cut into 1/2-inch dice

2 Kirby cucumbers (also called pickling cucumbers), scrubbed, halved length- wise, seeds removed, and cut into 1/2-inch dice (or use 1/2 English cucumber -- no need to scrub or discard seeds)

2 large ripe tomatoes, seeded and cut into 1/2-inch dice

2 scallions, white and green parts, coarsely chopped

1/2 cup crumbled feta cheese (see Note)

1/3 cup coarsely chopped pitted kalamata olives

Salt and freshly ground black pepper to taste

Pulse vinegar, oregano and garlic in a blender to combine. With the machine running, gradually add oil through the top vent.

Combine bell pepper, cucumbers, tomatoes, scallions, feta and olives in a medium bowl. Add dressing and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

Serve chilled.

Note: Feta cheese, made from sheep's milk, comes from many different countries, and quality varies greatly from maker to maker. I have bought feta at my local delicatessen blindly but trustingly and upon tasting, found that it was more funky than flavorful. I am a big fan of Bulgarian feta, which has a lovely creaminess and mild tang, and French feta is excellent, too. Ethnic food stores and cheese shops are good sources.

Nutrition facts per serving: 212 calories, 19 g fat, 5 g saturated fat, 17 mg cholesterol, 8 g carbohydrates, 4 g protein, 845 mg sodium, 2 g fiber