Recipe: Greek Salad and Salad Dressing (repost)

Hi Debbie~ Below are two recipes that were previously posted here at the Recipe Link as tried. They were posted by Gina/FL and Jackie/MA who are two of the many very talented cooks who post here regularly! Enjoy.
________________________________

GREEK SALAD (Posted on by Gina/FL Aug 27, 2001)
Makes about 4 1/2 cups

3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Bon App tit
July 2001
_______________________

Greek Salad (Posted by Jackie/MA April 25, 2003)

The wife of a Greek friend of ours made this for us many years ago in California. She added a beautifully ripe avocado so in a nod of appreciation to her, I usually try to add one as well. Just try to make sure that all of the vegetables are beautifully and perfectly ripe - the best you can find.

Classic Greek Salad

4 plump tomatoes, cored and quartered or cut into eighths
1 cucumber, peeled and cut into 1/4 inch slices.
2 green peppers, seeded and cut into thin round slices
2 to 3 salted anchovies (optional)
15 to 20 kalamata olives
1 large red onion, peeled and cut into thin round slices
1/3 lb. feta cheese, either sliced or cut into wedges or crumbled
1 or 2 avocados, peeled and sliced or cut into chunks (add right before the last toss of the salad)
1/4 c. extra virgin olive oil, or slightly less to taste
1 tsp. dried oregano
Salt to taste

Combine tomatoes, cucumber, peppers, anchovies, and half of both the onions and feta in a medium sized bowl. Toss gently. Strew remaining onions and feta over top of salad. Douse with olive oil and season with oregano and salt. Toss, gently, once more just before serving.