Core the tomatoes, cut into 1/2-inch wedges and
cut wedges in half crosswise. Place tomatoes in a
colander and sprinkle with 1/2 t salt. Allow to
drain for about 30 minutes. Thinly slice the onion
and place in a bowl of ice water for 15 minutes;
drain and place in a serving bowl. Cut the
cucumber in quarters lengthwise, then cut into
1/2-inch chunks; add to the serving bowl. Stem and
seed the pepper, cut into 2-by-1/2-inch strips;
add to the serving bowl. Add olives, capers and
drained tomatoes to the serving bowl. In a small
bowl, whisk together vinegar, oregano and pepper.
Pour mixture over the vegetables and toss to
combine, then drizzle with olive oil and toss
gently to coat. Slice feta into 1/2-inch-thick
slices and then into triangles. Arrange over
vegetables. Garnish with a drizzle of olive oil
and a sprinkle of oregano. Yield- 4 servings.
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