Ingredients
3 medium tomatoes, cut into wedges3 medium green peppers, julienned2 medium cucumbers, peeled and sliced2 medium onions, coarsely chopped1/4 cup olive oil2 tablespoons plus 2 teaspoons red wine vinegar1 tablespoon minced fresh dill1 garlic clove, minced1/2 teaspoon minced fresh oregano1/8 teaspoon saltDash pepper1 cup (4 ounces) crumbled feta cheese12 pitted Greek olives6 anchovy fillets, halved
Preparation
In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies.
