Israeli Salad

Recipe adapted from Cooking at the Natural Gourmet by Debra Stark. As seen in Just Food.

3 large tomatoes cut into bite-size chunks
1 medium cucumber, diced
1 red or green bell pepper, diced
1/2 red or white sweet onion, diced
2 Tablespoons minced parsley
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 clove garlic, minced
salt and fresh ground pepper
feta cheese, crumbled (optional)

In a salad bowl, combine all prepared vegetables. In a small bowl, using a whisk combine parsley, lemon juice, oil, garlic, salt and pepper. Pour over vegetables, mix gently and serve. Garnish with feta cheese.