Greek Salad

On a recent trip the only place to eat was a steakhouse. The only vegetarian item on the menu was a Greek salad. It was not what I've come to expect in a Greek salad. There was no lettuce, just a huge bowl of fabulous tomatoes, onions, peppers, olives, cucumbers and feta cheese. Right now we have so much lettuce from the garden we're having Greek salad with lettuce, but in July when the tomatoes are bountiful and the greens are hiding from the sun this is what I'll make.

Greek Salad
4 Servings

1 small green bell pepper, chopped
1 small red onion, sliced
1/2 cup Kalamata or other brine-cured black olives, pitted and rinsed (or more if you're like me)
1 cucumber, peeled, seeded and chopped (the long hothouse variety are best. Some you don't even have to peel)
4 cups cherry or grape tomatoes or 4 cups ripe large tomatoes roughly diced
4 tablespoons extra-virgin olive oil
4 teaspoons finely chopped fresh oregano
4 teaspoons fresh lemon juice, or to taste
Salt and freshly ground black pepper
1 clove garlic
8 ounces crumbled feta cheese

Rub a large salad bowl with the garlic. You could mince it and add it to the salad, but mince it very fine. Toss together all the other ingredients. Adjust seasoning and serve with warm pita bread or crusty French bread.