Back with the Greek food recipes, today we are making Greek salad. Not like the one you will find in the restaurants in America, but the one Greek people actually make. (Better results with fresh and imported vegetables).
Makes about 4 1/2 cups
3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved