My Big Fat Greek Salad

I currently work at UC Davis in a department called Campus Events & Visitor Services, commonly known on campus as CEVS. Here at CEVS, we are pretty obsessed with food. We are always coming up with reasons to either bring food into the office or to go out and find great food. We even have a Gourmet Club where a group of my coworkers explores unique restaurants in the area (my church calling keeps me from taking part in this group, but I fully support it). Anyways, a few weeks ago we all went out to lunch at a Greek restaurant here in Davis called "Symposium". The pizza was amazing, but I was also impressed with their salad. So after some searching on good old foodnetwork.com, I found a recipe. I made it last week and it was just like what I had at Symposium. So here it is:

**And it turns out, that taking good pictures of food is really difficult. I think I took about 20 pictures of this little plate of salad.

My Big Fat Greek Salad

3 vine ripe tomatos, cut into chunks

1 red onion, thinly sliced

½ European seedless cucumbers, cut into bite-sized chunks

1 small red bell pepper, seeded & chunked

1 small green bell pepper, seeded & chunked

1 cubanelle pepper, seeded & chunked ( I couldn’t find one of these)

1 cup Kalamata black olives ( I hate olives, so I left these out)

Several sprigs of fresh flat-leaf parsley, about ½ cup

¼ lb feta cheese (I used crumbled)

¼ cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 tsp dried oregano, crushed in the palm of your hand

Coarse salt & black pepper

Combine veggies, olives, and parsley in a large bowl. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad. Sprinkle cheese over the top. Season with salt & pepper, and mix well.