Olive Salad from Phyllis Sleeper

1 jar (7oz.) stuffed green olives, drained and chopped

1 can (5 3/4 oz.) pitted black olives, drained and chopped (I put my olives in an egg slicer to chop quickly.)

1 large tomato, cored, seeded and coarsly chopped

2 garlic cloves, minced

2 TBsp olive oil

2 tsp. red wine vinegar

1 pkg. (4oz.) crumbled feta cheese

In large bowl, combine all ingredients; mix well. Serve, or cover and chill until ready to serve.

Can be served as is or w/ crackers, toasted ita wedges or slices of french toast as an appetizer.