Black-Eyed Pea Salad

A great accompaniment to Mediterranean-style grilled lamb loaded with lemon and garlic.

1 small cucumber, thinly sliced
1 medium onion, thinly sliced
1 medium green bell pepper, sliced
1 medium tomato, thinly sliced
1 pound cooked black-eyed peas (3 cups)
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon fresh oregano, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 pound feta cheese, crumbled
12 pitted Greek green olives

Arrange cucumber, onion, bell pepper, and tomato slices around the edge of large platter. Spoon black-eyed peas in the center.

In small bowl whisk together oil, lemon juice, oregano, salt, and pepper. Drizzle over peas and vegetables. Sprinkle with feta cheese and garnish with olives.

Makes 6 to 8 servings.