Greek Tomatoes

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.