GREEK STYLE TOMATO SALSA

1 lb (2 large) fresh tomatoes, seeded and diced
1/2 cup seeded and diced cucumber
1/4 cup chopped red onion
1 (2.5 oz) can sliced ripe olives
2 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice
1 garlic clove, finely chopped
1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
1/8 tsp each salt and pepper
1/2 Tbsp olive oil
1/2 cup crumbled feta cheese

In medium bowl, combine California tomatoes, cucumber, red onion, olives and parsley; set aside.

In a small bowl, combine lemon juice, garlic, rosemary, salt and pepper. Whisk in olive oil.

Gently mix dressing with tomato mixture. Sprinkle with feta cheese.

Serve with grilled steak, lamb chops and sandwiches.

Makes 2 1/2 cups
Source: California Tomato Commission