2 1/2 pounds fresh tomatoes, thinly sliced
1 red onion, thinly sliced
3 ounces ripe olives, pitted and sliced
1/2 pound crumbled feta cheese
Fresh or dried oregano, to taste
2 tablespoons cider vinegar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil or vegetable oil
In 9-by-13-inch 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 and refrigerate several hours to blend flavors.