Middle Eastern Chopped Salad

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Shamelessly stolen from Love and Cooking. This wakes up your mouth! I almost didn't have enough to put on the dinner table (as if I had any room for dinner by that time). Just couldn't quit tasting a spoonful here and a spoonful there. Easy, delicious, lasts for a few days ... what are you waiting for? Go make it!

Middle Eastern Chopped Salad
from Ranee Mueller

1-2 regular cucumbers (peeled and seeded) or 1 small English cuke (peeled, seeding optional)
3-4 roma tomatoes
1 sweet bell pepper (I like yellow for color contrast but red is ok)
About 1/2 pound feta cheese
About 1/2 pound drained weight good quality pitted Kalamata olives
Chopped Italian parsley - at least 1/2 cup volume
Juice of one lemon

Chop veggies into usefully small bits (no larger than thumbnail is good) and toss in a bowl. Chop olives roughly and crumble cheese. Toss crumbled cheese, olives, and parsley in. Add salt/pepper/lemon to taste. If you hold this salad it will throw off liquid, but it keeps for a while in the fridge.

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