1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried rosemary Leaves, finely crushed
1 teaspoon dried thyme Leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano salt and pepper to taste
3 cups seeded and diced cucumbers (3/4-inch dice)
3 cups seeded and diced tomatoes (3/4-inch dice)
1/2 cup thinly sliced red onion
1/4 cup crumbled feta cheese
For the Herb Vinaigrette, mix all ingredients in large bowl with wire whisk until well blended.
Add cucumber, tomatoes and onion; toss to coat well. Cover.
Refrigerate at least 1 hour or until ready to serve.
Just before serving, sprinkle with feta cheese.