tomato 2 1/2 lbs. tomatoes thinly sliced
1 red onion thinly sliced
3 oz. ripe olives pitted and sliced
1/2 lb. feta cheese
oregano to taste
1/2 C. olive or vegetable oil
2 T. cider vinegar
1/4 C. red wine vinegar

In a 9 x 13 glass dish, layer tomatoes, onions and olives. Sprinkle with feta cheese and oregano. In a small bowl, combine vinegars and oil, pour over tomato mixture. Cover, refrigerate several hours to blend flavors.

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