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1 lb. roma tomatoes, chopped very small
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3 persian cucumbers, rinsed well, cut to sixths and chopped very small
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1 small red onion, minced fine
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1/4 c mint leaves, rough chopped
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3T olive oil
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zest and juice of one large lemon
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1/4 c kalamata olives, pitted and chopped
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1 - 2 tsp. salt
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1 tsp. ground black pepper
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1/4 c feta, crumbled
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1 baguette, sliced to 2 inch thick pieces, toasted and rubbed with garlic clove
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