Greek Tomato Salad (Cover recipe)

2 lbs. vine ripened tomatoes, quartered
1 English hothouse cucumber, sliced
1 small red onion, thinly sliced
1/2 cup pitted black olives (kalamata or Nicoise)
8 oz feta, crumbled
2 bunches fresh dill, chopped

Vinaigrette
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
salt & freshly ground black pepper

Combine all of the salad ingredients. Make the vinaigrette by slowly whisking the oil into the vinegar. Season with salt and pepper and pour over the salad. Toss to combine and refrigerate until service.