Greek Tomato Salad

If the deer in your neighborhood have not desiccated your tomato plants, it's a perfect time of year to enjoy this colorful, Mediterranean salad.The beauty of any salad is you can add more ingredients or substitute others if you're out of one. I prefer fresh lemon juice or red wine vinegar for the dressing, but balsamic vinegar or apple cider vinegar can be used as well. If you're not an olive fan, they can be left out. This reduces the sodium, fat content and calories in the dish.Here's a tip on red onions. If you don't need much in your recipes, buy a ring or two at the salad bar so you're not left with an entire onion. The same can be done with bell peppers. Opa!Ingredients3 large, ripe tomatoes1 medium cucumber½ cup chopped red onion1 Tbsp. pitted kalamata olives1 Tbsp. low fat feta cheese chunksDressing¼ cup olive oil¼ cup lemon juice or juice of 2 lemons½ tsp. oreganoSalt to tasteDirectionsClean the tomatoes and cucumbers and cut them into chunks. Set aside in a large bowl.Add chopped red onion, olives and feta cheese and mix together.DressingWhisk the olive oil and lemon juice together, then add oregano and salt to taste.Pour the dressing over the salad and mix well. Enjoy!Makes 6 servings. Nutrition information per serving: 109 calories, 9.2 grams fat, (1.5 grams saturated)1.6 grams protein, 6.7 carbohydrate, 1.7 grams fiber, 1 mg cholesterol, 88 mg sodium