Monday, April 28, 2008

Greek Olive Salad

4 Roma Tomatoes, seeded and chopped
1 small can sliced black olives, drained
1/2 small white or yellow onion, coarsely chopped
1/2 cup Greek Vinaigrette salad dressing
1/3 cup reduced-fat feta cheese crumbles

This is a quick one that I came up with the other night. Mix well and refrigerate for at least one hour before serving. Serve with bruschetta or small slices of hot, toasted bread.