Excellent the second day after the flavors have mellowed. The salad can be made without the Greek olives but do not substitute regular black olives in the recipe. The Italian dressing can be substituted with vinegar and oil with a touch of garlic powder.

• 1 medium head of cabbage, chopped
• 1 cup Greek olives, pitted
• 1 bunch scallions, chopped
• 8 ounces Italian salad dressing

• 4 ounces feta cheese, crumbled
• 2 large tomatoes, chopped
• 1/4 teaspoon dried oregano

1. Mix all the vegetable ingredients and cheese. Toss with the dressing and oregano.
2. Keeps well in a covered refrigerator container.